Ingredients: 
  • 4 portobello mushrooms, stemmed
  • 1 (20-ounce) can pineapple rings, juice reserved
  • 3 tablespoons low-sodium soy sauce or tamari
  • 2 tablespoons light brown sugar
  • 2 cloves garlic, finely chopped
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon cornstarch
  • 4 whole wheat hamburger buns, toasted
  • Green or red leaf lettuce
Instructions:
  1. Using a small spoon, delicately scoop out and discard the dark brown gills from the underside of each mushroom.
  2. 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.
  3. 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.
  4. Pour marinade over mushrooms and pineapple, cover and set aside, turning occasionally, for 1 to 2 hours.
  5. Prepare a grill for medium-high heat cooking.
  6. Meanwhile, remove mushrooms and pineapple from marinade and set aside.
  7. Transfer marinade to a small saucepan; bring to a boil over medium-high heat.
  8. In a small bowl, stir together 1/4 cup water and cornstarch then whisk into marinade and boil until thickened, about 1 minute more; set aside.
  9. Working in batches, grill mushrooms and pineapple, gently flipping once, until hot throughout and tender, 3 to 5 minutes.
  10. Transfer to buns, top with lettuce and serve with teriyaki sauce on the side, if you prefer.
Nutritional Info: 
Per Serving (Serves 4): Serving size: 1 burger with bun, 360 calories (80 from fat), 9 g total fat, 1 g saturated fat, 990 mg sodium, 65 g carbohydrates, (6 g dietary fiber, 38 g sugar), 8 g protein.

 

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