Lightly coat broil pan with cooking spray and broil portobello mushroom approximately 10 minutes on each side or until mushroom is tender. (Broiling in a toaster oven works great!)

While mushroom is cooking, add baby spinach or baby kale to a food processor fitted with the S blade and pulse to chop finely.

Add avocado and lemon juice to food processor and pulse to chop and mix with baby greens.

Place broiled mushroom, stem side down, on a paper towel for a minute to remove excess moisture.

Spread vegan parmesan hummus on one slice of bread.

Place broiled portobello mushroom on the hummus coated slice of bread and top with tomato, onion, kale avocado mash and remaining slice of bread.