Ingredients Edit

Directions Edit

  1. Brush each portabella cap with oil; sprinkle well with salt and lightly with pepper.
  2. Arrange on a sheet pan.
  3. Mix mayonnaise with 3 tablespoons lemon juice and 1½ teaspoons pepper; reserve.
  4. Just before service, peel and roughly diced avocados with 4 tablespoons (¼ cup) lemon juice.

Per order Edit

  1. Toast bun.
  2. Meanwhile heat 1 portabella cap on the grill or in a hot frying pan.
  3. When bun is ready.
  4. Spread ½ tablespoon seasoned mayonnaise on each cut side.
  5. Put portabella, stem side up on bottom of bun; fill cap with ⅓ cup diced avocado.
  6. Top avocado with 1 slice cheese.
  7. Heat in a hot oven until cheese begins to melt, about 2 minutes.
  8. Top with 1 lettuce leaf, 1 slice tomato, and top of bun.

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