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

1. 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.

2. 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.

3. 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.

4. 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.

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