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Portabella, California Avocado and Pepper Jack Sandwich

Portabella, California Avocado and Pepper Jack Sandwich

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ingredients

Serving Size: 24

24 Portabella mushroom caps (2 ounces each)
As needed Olive oil - as needed
As needed Salt and coursely ground black pepper - as needed
2 1/4 cups mayonnaise
As needed Lemon juice, divided - 3 tablespoons + 1/4 cup
4 lbs. California Avocados
24 Round sandwich buns
24 Pepper Jack cheese, sliced (1-ounce slices)
24 Lettuce leaves
As needed Tomato - 24 large and thin slices

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them

Instructions

  1. METHOD
  2. Brush each portabella cap with oil; sprinkle well with salt and lightly with pepper. Arrange on a sheet pan.
  3. Bake at 500°F until mushrooms are tender, about 8 minutes; reserve.
  4. Mix mayonnaise with 3 tablespoons lemon juice and 1-1/2 teaspoons pepper; reserve.
  5. JUST BEFORE SERVICE
  6. Roughly dice avocados; gently mix with 1/4 cup lemon juice.
  7. PER ORDER
  8. Toast bun. Meanwhile heat 1 portabella cap on the grill or in a hot frying pan. When bun is ready, spread 1/2 tablespoon 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 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.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Recipe Tags

  • cheese
  • foodservice
  • meatless Monday
  • mushroom
  • portabella mushrooms
  • sandwich
  • sandwiches
  • vegetarian

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