2 portabella mushrooms, stems removed

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1 Tbsp. roasted garlic grapeseed or garlic infused extra virgin olive oil

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4 slices whole wheat bread

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1/2 cup roasted red pepper hummus

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2 ripe, Fresh California Avocados*, peeled and seeded

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1 Tbsp. lemon juice

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1 Tbsp. freshly chopped basil

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As needed Salt and pepper, to taste

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1/4 cup crumbled feta cheese with tomato and basil

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1 (4 oz.) jar roasted red pepper

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.