What you’ll need:
- Bread or Bun (I chose Dave’s Killer Bread Power Seed)
- Golden Beet
- Fresh Parsley
- Green Onion
- Spring Mix
- Yellow Mustard
- Olive Oil
Grab a cutting board and thinly slice your golden beet. Place your slices in a frying pan and drizzle with olive oil and a good handful of chopped garlic.
Chop a bit more garlic, two green onions and a handful of parsley. Flip your beets and grab a plate and paper towel… Blot them out and let them cool a bit.
Keeping your frying pan on medium to high heat, place your portobello stem up in the pan. Drizzle a small amount of olive oil in the bottom of the pan and fill your mushroom with the garlic, green onions and half of the chopped parsley. Cover with a lid. While that is cooking, grab a slice of bread and coat with a thick layer of hummus and thinly slice an avocado half.
Flip your shroom and top with the remainder of the parsley.
Place your pan fried golden beets on the bread coated in hummus, once the mushroom is done, place that on top, distributing your garnish and then drizzling with yellow mustard.
The mustard was an excellent addition, you could also add roasted pumpkin seeds… I ended up removing the top slice of bread and just ate this mountain of goodness with a fork and knife, open faced.