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Page 14 September 13, 2018 EL SEGUNDO HERALD
Must-Have Mushroom Avocado Melt
There’s so much flavor in this towering grilled veggie burger creation, you won’t miss the meat.
Ingredients
Recipe provided by BPT. | Serves: 4 - Prep time: 30+ minutes
• 4 Sara Lee Artesano Bakery Buns
• 1/4 cup Italian dressing
• Juice of 1 lemon
• 1 tablespoon Worcestershire sauce
• 4 Portobello mushrooms, wiped
clean and stems removed
• 4 slices Muenster or Swiss cheese
• 1 red onion, thinly sliced and brushed
with olive oil
• 2 avocados, thinly sliced
• 1 tomato, sliced
• 1/2 head iceberg lettuce, finely
shredded
• Red Pepper Aioli (recipe follows)
• Red Pepper Aioli Ingredients:
• 1/2 cup mayonnaise
• 1 tablespoon freshly squeezed
lemon juice
• 1/2 jar of roasted red bell pepper,
finely chopped
• 1 garlic clove, minced
Preparation
1. Make the Red Pepper Aioli. Combine all ingredients in a small bowl, and
fold together.
2. In a dish, combine Italian dressing, lemon and Worcestershire sauce. Add
mushrooms, and toss to coat. Refrigerate at least 1 hour (or overnight,
if desired).Preheat a grill or grill pan to medium heat. Grill mushrooms
10 minutes on each side, then top with cheese, and let melt. Grill onions
simultaneously 2 to 3 minutes on each side, until tender. Place buns on
the grill to toast lightly as well.
3. To build the sandwich, spread the top half of each bun with aioli. On each
bottom half, place a mushroom, some red onions, avocado slices, a bit of
lettuce, sliced tomato and the top half. •
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