Provencal Portobello-Avocado Sandwiches

You'll need:  Chickpea hummus, portobello mushroom caps, avocado, spelt and hemp seed bread, arugula sprouts, garlic, green onions, fresh basil, dried oregano, thyme, summer savory, rosemary and fennel seeds, cayenne pepper, sea salt, lemon juice, tamari sauce, agave syrup
The Provencal Mushroom Marinade: 
In a small bowl, whisk 2 T olive oil with 1 t lemon juice, 1 t tamari sauce and 1 t agave syrup.  Add 1 clove of garlic, minced, 2 diced greens onions, 1/4 t. fennel seed (lightly crushed) and 1/2 t of each of the dried herbs. Place portobello mushroom caps in the marinade and toss to coat.  Allow the mushrooms to marinade for at least an hour or until savory.  (They can be marinaded, covered in the fridge overnight for maximum flavor)  Before assembling sandwiches, grill and set aside to cool, then slice across cap.
The Avocado: Cut, pit, and peel avocado.  Cut the fruit into medium-thick slices and sprinkle with lemon juice, 1/4 t dried summer savory, rosemary, thyme, sea salt and cayenne pepper.

To Assemble:  Thinly slice the spelt-hemp seed bread, and spread with hummus.  Arrange avocado slices on top, and mash lightly into hummus with the back of a fork.  Press portobello slices into avocado. Dust each sandwich with a generous pinch of arugula sprouts, and finely chopped  fresh basil. Enjoy these flavorful sandwiches as a savory snack, or team them up with soup for a satisfying lunch lunch.