Place the Portobello mushrooms on a baking tray on baking sheet. Brush both sides of the mushrooms with the olive oil and season generously with salt and pepper. Roast the mushrooms for 15 minutes, or until tender and browned. Let cool, then thinly slice.
Thinly slice the rest of the veggies: tomatoes, cucumber, avocado, arugula. Season with salt and pepper.
Toast all 12 slices of bread in a pop up toaster.
On a cutting board or work surface lay 4 slices of toast. Spread them with the Violife Creamy with tomato & basil.
Top with the sliced avocado and the tomatoes.
Spread 4 more bread slices with Violife Creamy with tomato & basil and set on top.
Place the mushrooms, cucumber and the arugula. Top with 4 Violife Original slices.