Portobello Burgers

Ingredients

2 large portobello mushrooms (each about 4 inches in diameter)
2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
2 tablespoons basil pesto
2 whole-grain hamburger buns, split
4 Roma tomato slices
2 slices fresh goat cheese
1/2 cup fresh baby spinach leaves

Instructions

1. 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 1 tablespoon of the olive oil. Season with salt and pepper to taste. Set the mushrooms on the broiling pan, cap side up.
2. Turn on Broil/Grill function. Cook for 10 minutes, or until the mushrooms tender.
3. While the mushrooms are cooking, place the mayonnaise and pesto in a small bowl and stir until well combined.
4. Remove the mushrooms from the oven.
5. Place the split buns, cut side up, on the crisper tray, turn on Toast
function and toast on level 4.
6. To assemble the sandwich, spread 1 heaping tablespoon of the pesto mayonnaise on the bottom of each bun. Place the mushroom on the bun. Top each portobello with 2 tomato slices, 2 slices of goat cheese, and a small handful of spinach leaves. Finish with the top of the bun.Serve warm.

Portobello Burgers

Tasty portobello mushroom burgers on a whole-grain hamburger bun!

2 large portobello mushrooms ((each about 4 inches in diameter))
2 tbsp olive oil, (divided)
kosher salt and freshly ground black pepper
1/4 cup mayonnaise
2 tbsp basil pesto
2 whole-grain hamburger buns, (split)
4 Roma tomato slices
2 slices fresh goat cheese
1/2 cup fresh baby spinach leaves

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 1 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 10 minutes, or until the mushrooms 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 4.
To assemble the sandwich, spread 1 heaping tablespoon of the pesto mayonnaise on the bottom of each bun. Place the mushroom on the bun. Top each portobello with 2 tomato slices, 2 slices of goat cheese, and a small handful of spinach leaves. Finish with the top of the bun.Serve warm.

March 22, 2018 By Matthew Vecera

Featured in this Article

SSC0586DS

Sharp Superheated Steam Countertop Oven (SSC0586DS)

The Sharp^(R) Superheated Steam Countertop Oven is the start of a cooking revolution. The innovation is simply that steam can be hotter, cook better, and promote healthy living. The combination of superheated steam and conventional, radiant heat in all cooking modes means that your food will be crispy and browned on the outside, moist and delicious on the inside.

The Sharp^(R) Superheated Steam Countertop Oven is a powerful, low-profile, pizzeria-style oven. Roomy enough for a 12″ pizza or 9 slices of toast, the included Broiling Pan and Crisper Tray (12.5″x12.5″) give you more cooking area than a standard quarter-size sheet pan.

Click Here