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2 portobello mushrooms
¼ cup pesto
2 whole-grain
hamburger buns
1 medium tomato, sliced
2 rounds goat cheese
4 basil leaves
PORTOBELLO
BURGERS
Directions:
Place the portobello mushrooms on the Baking Tray, with the rounded side facing
up. Place the Rack in the Oven and the Baking Tray on the Rack.
Set the Function Dial to Bake and bake the mushrooms for 15 minutes at 400℉.
Flip the mushrooms and divide the pesto between each one. Bake for another 10
minutes at 400℉.
Remove the mushrooms with the added pesto, and then toast the hamburger
buns. Place 1 tomato slice on each bun, then top with a portobello mushroom, a
slice of goat cheese, 2 basil leaves, and the second half of the bun.
1 grapefruit, halved
2 tbsp granulated sugar
2 tbsp brown sugar
pinch of sea salt
TOASTED
GRAPEFRUIT
Directions:
In a small bowl, combine the granulated and brown sugars. Evenly sprinkle the sugar
mixture over the cut surface of each grapefruit. Add the Grapefruit to the Baking Tray
and place it on the Rack in the Toaster Oven.
Set the Function Dial to Toast and toast 4-5 minutes at 450°F, checking the
grapefruit frequently.
Ingredients:
Ingredients:
