Serves 6. Approx 10 min prep time. Approx 8 min cook time.For the spread:
- 2 avocados
- 2 Tbs basil leaves, chopped
- 2 Tbs lemon juice
- 3 garlic cloves, pressed (through a garlic press, or finely minced if you don't own a press)
- Salt and freshly ground black pepper
For the mushrooms:
- 6 large portobello mushroom caps, wiped clean
- 2 large red bell peppers
- 3 Tbs olive oil
- 1 1/2 Tbs balsamic vinegar
- 2 garlic cloves, pressed
- Salt and freshly ground black pepper
- Baby lettuce leaves
- 1 16oz loaf ciabatta bread, sliced lengthwise and cut into 6 equal bun size portions
Cut the top and bottom off the red bell peppers (reserve for another use). Run your knife around the inside to remove the core and seeds. Slice each pepper into three square chunks, like this:
Set the peppers on top of the mushrooms (or toss them into the bag) and set aside.
Cut the avocados in half, remove the seed, and scoop out the flesh with a spoon. Place the avocado into a small bowl along with the basil, lemon juice, garlic cloves, salt and pepper (to taste), and mash everything together with a fork.
Slather the basil avocado spread on the bottom half of each ciabatta "bun" and top with baby lettuce leaves.
Oil the grates and fire up the grill. Place the peppers and mushrooms (gill side up) on the rack over direct heat, and grill about 4-5 minutes. Turn the vegetables over and grill another 4-5 minutes, basting the tops of the mushrooms with any left over marinade.
Place one bell pepper square and one mushroom on top of each of the prepared ciabatta buns. Place the top on the sandwich and serve.
