Recipe sneak peek! Here's a new spin on the #veggie burger. Add in some pineapple for this tangy Portobello and Pineapple Teriyaki Veggie Burger 🍍🍔🍍
#teriyaki #vegetarian (See below for complete recipe)
-4 portobello mushrooms
-3 tbsp low-sodium soy sauce
-2 cloves garlic
-1 tbsp toasted sesame oil
-4 whole wheat hamburger buns
-1 can pineapple rings
-2 tbsp light brown sugar
-1 tbsp grated fresh ginger
-1 tbsp cornstarch
-green or red leaf lettuce
-Delicately scoop out and discard gills from the underside of each mushroom and transfer them to a wide, shallow baking dish along with the pineapple rings.
-Put 3/4 cup of the reserved pineapple juice, soy sauce, sugar, garlic, ginger, and sesame oil into a small bowl and whisk together to make a marinade.
-Pour the marinade over the mushrooms and pineapple, cover and set aside, turning occasionally, for 1 to 2 hours.
-Prepare a grill for medium-high heat cooking.
-Remove mushroom and pineapple from marinade and set aside. Transfer the marinade to a small sauce pan, and bring it to bowl over medium-high heat.
-In a small bowl, stir together 1/4 cup water and cornstarch then whisk them into the marinade and boil until thickened, about 1 minute, and set aside.
-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.