Thursday, June 24, 2010

Grilled Portabella's

There’s nothing like grilling on a Saturday evening, except for when it is a blazing 120 degrees outside. Okay, maybe it was 98, but it sure felt like 120 with the humidity. Anyway, I really wanted to try this new recipe that I found for a portabella and pineapple teriyaki veggie burger, so my husband decided he would grill for us. Check out his grill….doesn’t he have the food laid out so cute. He’s a pro griller! :o) Yes, those are his pork chops on the back part of the grill.


I got this recipe from the Whole Foods website. If you like Portabella’s then you are going to love this. The teriyaki sauce and pineapple makes for the perfect combination. The mushrooms were bursting with flavor. I decided I didn’t really want to make a burger with the mushroom this time, so I just ate it with a slice of pineapple on top and dipped it in the left over sauce. We had rice, asparagus, and some fresh corn from the farmers market also. This is a new corn that we tried. It’s called Revelation. Anyone ever heard of or tried it? It was a sweet, mild tasting corn….very good~

Ingredients:

4 Portabella mushrooms (stemmed)
1- 20 oz can pineapple rings (juice reserved)
3 TBS soy sauce
2 TBS light brown sugar
1 TBS finely chopped garlic
1TBS grated ginger
1 TBS tasted sesame oil
Canola oil
¼ cup water
1 TBS cornstarch

Scoop out and discard the dark brown gills from the underside of each mushroom with a spoon. Wipe mushrooms gently with a moist paper towel to remove any remaining debris then transfer them to a wide, shallow baking dish along with the pineapple rings.

Put ¾ 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 marinade over mushrooms and pineapples. Cover and marinate for 1 to 2 hours. The longer you marinate the better.

Grease grill grates with canola oil to prevent the mushrooms from sticking. Pour off the remaining marinade into a sauce pan. Bring marinade to a boil over medium heat. In a small bowl stir together water and cornstarch. Pour water/cornstarch mixture into the sauce pan with the marinade and whisk over medium heat for 1 to 2 minutes then set aside.

If making a burger top the mushroom with a pineapple, lettuce and some marinade and what ever other fixings you like. Or, just enjoy the mushroom and pineapple by its self by dipping it in the marinade (like I did). It was delicious. If you have marinade left over, make fried rice with it. It makes for some very yummy fried rice!
~Peace~

4 comments:

  1. this looks great! ive never had pineapple on a portabello but ill have to now. i think ill give them a try on veggie burgers too!

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  2. Mmm...I love grilled portabellas. Unfortunately, I don't really have a grill. I have a really crappy needs-to-be-thrown-away charcoal grill, but it's sad. Really sad. And kinda rusty and gross. I used it once last summer, but had to cover the whole thing with foil because it was gross. :-(

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  3. I love mushroom anything, but this looks amazing!

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  4. you are eating like a queen these days aren't you? very impressive! will you come and cook for me?!!

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