Boil the sweet potatoes for 25 mins till it is soft enough to be mashed. By boiling the sweet potato helps to reduce the GI as compared to steaming or baking it.
Switch off the fire and leave inside the pot with water till it’s ready to be used.
Prepare the mushroom
Place the mushroom on the baking sheet.
Remove the stem of the mushroom, rinse and pat dry. Dust some corn flour on the mushroom. Set aside.
Cook the salmon
Place the salmon in a microwaveable bowl. Pour milk over it. Cling wrap and punch a few holes.
Microwave for 3 mins or until the salmon is cooked through. By cooking salmon in milk helps to reduce the fishy smell of salmon.
Drain the milk away.
Prepare the filling and spread it on the mushroom
Preheat the oven at 200 degree Celsius.
In a large bowl, place salmon and add in the boiled potato as well as the remaining ingredients for the filling.
Mash the ingredients using a fork and mix evenly.
Scoop 1 portion of the filling and spread it generously on the mushroom.
Top with mozzarella cheese.
Baked for 15 – 20 mins on the middle tray or until the mushrooms are cooked and the cheese turns golden brown. Here's a baking tip for gorgeously baked cheese, transfer the tray to the top to brown the cheese.
Assemble and serve
Build this Baked Cheesy Portobello Mushroom Sandwich with a slice of Sunshine Smart Carb Low GI 37 bread, coral lettuce, baked portobello mushroom, tomatoes and cover it with another slice of bread.