INGREDIENTS:24 portabella mushroom caps, about 2 oz. each
as needed, olive oil
as needed, salt
as needed, coarsely ground black pepper
2 ¼ cups mayonnaise
7 Tbsp. lemon juice, divided
8 large California avocados (4 pounds)
24 round sandwich buns
24 one-ounce slices Pepper Jack cheese
24 lettuce leaves
24 large slices thinly sliced tomatoDIRECTIONS:Brush each portabella cap with oil; sprinkle well with salt and lightly with pepper. Arrange on a sheet pan. Bake at 500°F until mushrooms are tender, about 8 minutes; reserve. Mix mayonnaise with 3 Tbsp. lemon juice and 1 ½ tsp. pepper; reserve. Just before service, peel and roughly dice avocados with 4 Tbsp. lemon juice.
Per order:
Toast bun. Meanwhile heat 1 portabella cap on the grill or in a hot frying pan. When bun is ready, spread ½ Tbsp. seasoned mayonnaise on each cut side. Put portabella, stem side up, on bottom of bun; fill cap with 1/3 cup diced avocado. Top avocado with 1 slice of cheese. Heat in a hot oven until cheese begins to melt, about 2 minutes. Top with 1 lettuce leaf, 1 slice tomato, and top of bun.SERVINGS:24 servingsPHOTO CREDIT:Photo Credit: CALIFORNIA AVOCADO COMMISSION
