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~
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
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!