Portabello, Avocado and Pepper Jack Sandwich

1. Brush each portabello cap with oil; sprinkle well with salt and lightly with pepper. Arrange on sheet pan. Bake at 500°F until mushrooms are tender, about 8 mins.

2. Mix mayonnaise with 3 tbsp. lemon juice and 1½ tsp. pepper; reserve.

3. Roughly dice avocados; gently mix with ¼ cup lemon juice.

4. Toast buns. Meanwhile heat 1 portabello cap on grill or in hot frying pan. When bun is ready, spread
½ tbsp. seasoned mayonnaise on each cut side.

5. Place portabello cap, stem side up, on bottom half of bun. Fill with 1/3 cup diced avocado. Top avocado with 1 slice cheese. Heat in hot oven until cheese begins to melt, about 2 mins.

6. Top with 1 lettuce leaf, 1 slice tomato and top of bun.

Recipe by California Avocado Commission