Originally, this recipe was going to be for a Roasted Chicken Beet Pesto Pizza but the pictures were unappetizing to say the least. I have gotten to the point as a food blogger where I hold myself to a higher standard. So so pictures no longer do. I only want the best quality food photos and recipes for you, my dear readers!
Don’t be like me though and attempt to grill the mushrooms in a waffle iron. The teriyaki sauce will stick to the grills, basically ruining your appliance. Invest in a grill pan which conveniently aren’t that expensive on Amazon. Moving on from my stupidity, these burgers transport you to sunny days and warm weather. Pair alongside an ice cold beer and you might as well be sitting on the beach. Enjoy!
- 4 portobello mushrooms, stemmed
- 1 (20-ounce) can pineapple rings, juice reserved
- 3 tablespoons low-sodium soy sauce or wheat-free tamari
- 2 tablespoons light brown sugar
- 2 cloves garlic, finely chopped
- 1 tablespoon grated fresh ginger
- 1 tablespoon toasted sesame oil
- Canola oil
- 1 tablespoon cornstarch
- 4 whole wheat hamburger buns, toasted
- Green or red leaf lettuce
- Using a small spoon, scoop out and discard the dark brown gills from the underside of each mushroom. Wipe mushrooms gently with a moist paper towel then transfer to a wide baking dish along with the pineapple rings.
- Put ¾ cup of the reserved pineapple juice, soy sauce, sugar, garlic, ginger and sesame oil into a small bowl and whisk together. Pour marinade over mushrooms and pineapple, cover and set aside, turning occasionally, for 1 to 2 hours.
- Prepare a grill for medium-high heat cooking, oiling the grill grates. Meanwhile, remove mushrooms and pineapple from marinade and set aside. Transfer marinade to a small saucepan; bring to a boil over medium-high heat. In a small bowl, stir together ¼ cup water and cornstarch then whisk into marinade and boil until thickened, about 1 minute more; set aside.
- 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.