Michael Greger, M.D.

As much as I love mushrooms, they are seldom a main dish for me.

Portobellos are the exception because they’re so hearty and satisfying.

This open-faced knife-and-fork sandwich makes a quick and easy lunch or dinner entrée.

Difficulty:  Easy

Daily Dozen Foods: 

Greens, Herbs and Spices, Other Vegetables, Whole Grains



8-12 ounces portobello caps thinly sliced

3 scallions minced

6 cups chopped spinach or chard

1 teaspoon dried thyme

1/2 teaspoon smoked paprika

1/4 teaspoon black pepper

2 tablespoons Umami Sauce

1/2 teaspoon salt-free stone-ground mustard

1/3 cup Almond Milk

4 slices salt-free 100% whole grain bread

2 tablespoons chopped fresh parsley


Heat 2 tablespoons of water in a large skillet over medium-high heat. Add the portobellos and stir-fry until softened. Add the scallions and spinach and cook, stirring, for 1-2 minutes to wilt the greens. Add the thyme, paprika, and black pepper. Add the Umami Sauce, mustard, and Almond Milk, stirring to blend well, and cook for 1-2 minutes longer to thicken slightly.

Keep warm while you toast the bread. Once the bread is toasted, cut the slices in half and arrange them on plates. Top with the portobellos and greens mixture, and sprinkle with the parsley. Serve hot.

Variation: Add 1 cup of cooked beans. Serve over a whole grain instead of toast. If you prefer, try shiitakes instead of portobellos. Likewise, you can use kale or tatsoi instead of spinach or chard.

In health,
Michael Greger, M.D.

Sponsored by Willow Valley Communities

Read Dr. Greger’s Best Selling book: How Not To Die. Click the book for purchase information.

In addition to showing what to eat to help prevent the top 15 causes of death, How Not to Die includes Dr. Greger’s Daily Dozen—a checklist of the foods we should try to consume every day. Full of practical, actionable advice and surprising, cutting edge nutritional science, these doctor’s orders are just what we need to live longer, healthier lives.

All proceeds Dr. Greger receives from all book sales are donated to the 501c3 nonprofit charity NutritionFacts.org.

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