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Grilled portabello mushrooms and creamy California Avocados layered between crispy lavash and a lemon-basil mayo make for a delicious vegetarian appetizer or snack.


Serves: 2
  portabello mushroom cap, sliced thin
tsp.  olive oil
  As needed  Salt and pepper, to taste
  ripe, Fresh California Avocado, peeled, seeded and sliced thin
Tbsp.  Vegetarian mayonnaise (or regular mayo)
1/2    lemon, zested and juiced
1/8  cup  basil, thinly sliced
  handful spinach
  whole-wheat lavash wrap, cut into 6 equal pieces

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Preheat a grill or grill pan to medium-high heat.
  2. Lightly rub olive oil into mushroom slices, season with salt/pepper or all-purpose seasoning.
  3. When pan is hot, add mushroom slices and grill 3-4 minutes per side, until slightly charred.
  4. Remove from grill and set aside.
  5. Add sliced lavash bread to the grill and heat 1-2 minutes per side until crispy. Remove and set aside.
  6. Make Lemon-Basil Mayo: Combine together the mayo, lemon juice, zest, and sliced basil.
  7. To Assemble: Spread lemon-basil mayo on 4 slices of lavash bread.
  8. Stack: Lavash bread with spread, avocado slices, spinach, mushrooms, lavash bread without spread, avocado, spinach, mushroom, lavash bread with spread.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Alexandra Caspero

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