Hawaiian Teriyaki Mushroom Burger
Portobello mushrooms marinated in teriyaki sauce, then topped with grilled pineapple. Make this mushroom burger in under 30 minutes for a quick lunch or dinner.
People seem to either love or hate mushrooms, but there is no denying that the naturally meaty texture of mushrooms makes them perfect for meatless dishes. From burgers, tacos, steak, to bolognese, mushrooms offer unique savory flavors to our dishes, while helping to support a balanced diet.
Whether you hate them or love them, people have been enjoying mushrooms for thousands of years. Crazy enough, there are 10,000 different known types of mushrooms, but still there is predicted to be even more.
The Teriyaki Portobello Mushroom
To marinate the portobello mushrooms, add them to a large container with a fitted lid, followed by the sliced red onion (cut into rings), the minced garlic, a 1/4 of a cup of teriyaki sauce, and some dried thyme.
Let marinate in the fridge overnight or for 2-3 hours. This will give the mushrooms time to soak up the teriyaki sauce while letting the flavours of the red onion and garlic bleed into the sauce.
Once the portobellos are marinated, heat olive oil in a frying pan over low-medium heat. Then, empty the container, with the marinated portobellos and onions, into the pan. Cover with a lid and cook for 10 minutes.
After 10 minutes, remove the lid and pour in the additional 1/4 cup of teriyaki sauce. Cover again, and let cook for 15-20 minutes or until the mushrooms are tender.
The Grilled Pineapple
Meanwhile, grill your slices on pineapple for 1-2 minutes on each side. If you don't have a grill, cook the pineapple slices on high broil for 4-5 minutes.
Despite how sweet pineapple is it's actually super low in calories, while also rich in vitamins and antioxidants. Most notable, pineapple contains high amounts of vitamin C and manganese.
To finish off the Hawaiian teriyaki mushroom burgers, layer each hamburger bun with a couple leaves of lettuce, then a slice of grilled pineapple, followed by the teriyaki portobello mushroom. Then, top with some caramelized red onions from the pan and a slice of plant-based mozzarella cheese.