Portobello and Pineapple Teriyaki Burgers


This is an amazing idea! Instead of making a burger patty for your veggie burger you can marinate portobello mushrooms and eat it like burger patty! How healthy is that? I had one burger and struggled to eat it all but man was it delicious! Plus, I used an 11" Round Grill GreenPan so that means fat free since I didn't need to use oil!

4 (5-inch) portobello mushrooms, stemmed
1 (20-ounce) can pineapple rings
Pineapple juice reserved from can
3 tablespoons low sodium soy sauce 
2 tablespoons turbinado sugar
1 tablespoon grated ginger
1 tablespoon finely chopped garlic
1/8 cup water
1 tablespoon organic cornstarch
4 whole wheat hamburger buns


Remove stems from mushrooms. Using a small spoon gently scoop out the brown gills under the mushrooms. Using a damp paper towel wipe the mushrooms clean making sure no residue or dirt is left behind. Place mushrooms and pineapples in a casserole dish.

Put 1 cup of the reserved pineapple juice, sugar, soy sauce, garlic and ginger into a small bowl and stir together. Pour marinade over mushrooms and pineapple rings, cover and set aside. Turn occasionally while everything marinates for a few hours.
Drain marinade from mushrooms and pineapples, transfer to a small saucepan and bring to a boil. In a small bowl, whisk the cornstarch and water together. Next whisk the water mixture into the marinade and boil until thickened. Set aside.
If not using a GreenPan, oil your grill pan lightly. If using a GreenPan, line the pan with a little water. Place two mushrooms in your grill pan and grill both sides for about 5 minutes along with the pineapples. Assemble your burger with all your favorite fixing, drizzle with you teriyaki sauce or serve it on the side and serve immediately!

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