Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 24 Portabella mushroom caps (2 ounces each)
- Olive oil - as needed
- Salt and coursely ground black pepper - as needed
- 2 ¼ Cups Mayonnaise
- Lemon juice, divided - 3 tablespoons + 1/4 cup
- 4 Pounds California Avocados
- 24 Round sandwich buns
- 24 Pepper Jack cheese, sliced (1-ounce slices)
- 24 Lettuce leaves
- Tomato - 24 large and thin slices
- =
Directions
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 tablespoons lemon juice and 1-1/2 teaspoons pepper; reserve.
JUST BEFORE SERVICE
Roughly dice avocados; gently mix with 1/4 cup lemon juice.
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, steam 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.