- large fungus Portobello - 4 pieces
- olive oil - 1 st. a spoon
- Salt and ground pepper - - To taste
- ripe avocado - 1 piece
- brown mustard - 1 st. a spoon
- horseradish - 1 Art. a spoon
- fresh lime juice - 1 st. a spoon
- chili jalapeno - 1 piece
- bread - 4 Slices
- fleshy tomato - 1 piece
Preheat the oven to 220 degrees. On a large baking sheet, mix the mushrooms with butter and 2/3 cups of water, season with salt and pepper. Arrange the mushrooms, cover freely with foil. Bake mushrooms until soft, from 30 to 45 minutes. Meanwhile, in a medium bowl, mash the avocado, crush it with a fork. Add mustard, horseradish and lime juice. Then add chili jalapeno, season with salt and pepper. Fry the bread slices. Put on each slice a tomato, mushroom and avocado sauce. Serve immediately.
Servings: 4