Instructions

1. 

   1

   Prep portobellos & onion

   • Remove stems from portobellos and scrape out gills with a spoon. Wipe away any soil from mushroom caps with a damp paper towel.
   • Place mushrooms, stemmed side up, in Zones 2 and 3 of Brava glass tray.
   • Peel red onion and cut two ¼-inch-thick slices.
   • Place onion slices in Zone 1 of Brava glass tray.
   • Finely dice 1 tablespoon of remaining onion and set aside for vinaigrette. You will have some onion left over.

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2. 

   2

   Prep vinaigrette & tomato

   • In small bowl, combine sherry vinegar, ½ teaspoon Dijon mustard, diced onion, ¼ cup extra-virgin olive oil and a pinch of salt and pepper; stir well. Save remaining mustard for serving.
   • Pour 1½ teaspoons vinaigrette into each mushroom cavity. Save remaining vinaigrette for salad.
   • Season mushrooms with a pinch of salt.
   • Cut two ½-inch-thick slices of beefsteak tomato. You will have some tomato left over.
   • Place tomato slices in Zone 1 of glass tray next to onion.
   • Drizzle tomato and onion slices with 1 teaspoon cooking oil and season with a pinch of salt.

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3. 

   3

   Slide glass tray into top shelf

   • Select “The Portobello Burger” on your Brava touchscreen and follow instructions.
   • While food cooks, arrange buns, cut side up, on Brava metal tray.
   • Next, prepare salad.

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4. 

   4

   Make salad

   • Cut cherry tomatoes in half.
   • In large bowl, toss together spring lettuce mix, cherry tomatoes and pumpkin seeds.

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5. 

   5

   Warm buns

   • When your food is done, remove glass tray from Brava, immediately slide metal tray into top shelf and close door. The residual heat will warm buns.

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6. 

   6

   Assemble burgers, dress salad & serve

   • Place a slice of roasted tomato and onion inside each mushroom cavity, then top with a slice of fontina.
   • When fontina has melted (about 1 minute), remove buns from Brava.
   • If desired, spread remaining Dijon mustard on buns.
   • Place a mushroom on each bottom bun and cover with top buns.
   • Season salad with a pinch of salt and pepper, then toss with remaining vinaigrette to taste. You may have some vinaigrette left over.
   • Divide salad between individual plates and add burgers.

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