How to Guide


PORTOBELLO BURGERS
SERVES 2
INGREDIENTS
 large portobello mushrooms (each about  inches in diameter)
 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
/ cup mayonnaise
 tablespoons basil pesto
 whole-grain hamburger buns, split
 Roma tomato slices
 slices fresh goat cheese
/ cup fresh baby spinach leaves
INSTRUCTIONS
. Remove the stems from the mushrooms and discard. Use a spoon to
scrape the gills from the caps and discard. Lightly brush both sides of
the mushrooms with  tablespoon of the olive oil. Season with salt and
pepper to taste. Set the mushrooms on the broiling pan, cap side up.
. Turn on Broil/Grill function. Cook for  minutes, or until the mushroom
is tender.
. While the mushrooms are cooking, place the mayonnaise and pesto in a
small bowl and stir until well combined.
. Remove the mushrooms from the oven.
. Place the split buns, cut side up, on the crisper tray, turn on Toast
function and toast on level .
. To assemble the sandwich, spread  heaping tablespoon of the pesto
mayonnaise on the bottom of each bun. Place the mushroom on the bun.
Top each portobello with  tomato slices,  slices of goat cheese, and a
small handful of spinach leaves. Finish with the top of the bun.
Serve warm.
Setting
Broil/Grill,
Toast
Temp
˚F
Time
: min
Tray Type
Broiling Pan/
Crisper Tray
Tray Position
Upper