Categories: Burgers & Sandwiches, Mushrooms, Pineapples, September2012, Summer, Vegan, Vegetarian
Ingredients
- 4 (5-inch) portobello mushrooms, stemmed
- 1 can pineapple rings, juice reserved
- 3 tablespoons soy sauce or wheat-free tamari
- 2 tablespoons light brown sugar
- 1 tablespoon finely chopped garlic
- 1 tablespoon grated ginger
- 1 tablespoon toasted sesame oil
- Canola oil
- 1/4 cup water
- 1 tablespoon cornstarch
- 4 whole wheat hamburger buns, toasted
- Green or red leaf lettuce
Directions
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Using a small spoon, delicately scoop out and discard the dark brown gills from the underside of each mushroom. Wipe mushrooms gently with a moist paper towel to remove any remaining debris then transfer to a wide, shallow baking dish along with the pineapple rings.
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Put 3/4 cup of the reserved pineapple juice (save remaining for another use), soy sauce, sugar, garlic, ginger and sesame oil into a small bowl and whisk together to make a marinade. Pour marinade over mushrooms and pineapple, cover and set aside, turning occasionally, for 1 to 2 hours.
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Grease grill grates with canola oil and preheat to medium high heat. Meanwhile, drain leftover marinade from mushrooms and pineapple and transfer to a small saucepan; bring to a boil over medium high heat. In a small bowl, stir together water and cornstarch then whisk into marinade and boil until thickened, about 1 minute more; set aside.
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Working in batches, grill mushrooms and pineapple, gently flipping once, until hot throughout and tender, 3 to 5 minutes. Transfer to buns, top with lettuce and serve with teriyaki sauce on the side, if you like.