Grilling ...

Grilling in this heat? You must be kidding. The weathermen say it's going to be 110 degrees in the shade! I know. It's the 4th of July. Celebration day. Hamburger and hot dogs on the grill day. Not in this heat. I had planned on grilling. This recipe arrived in my email from Whole Foods. I was craving portobello mushrooms and thought this would be a good deal. But ... things change!

Recipe:

Portobello and Pineapple Teriyaki Veggie Burgers

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Items to add:

• 4 (5-inch) portobello mushrooms, stemmed
• 1 (20-ounce) 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

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Serves 4

This method uses leftover pineapple juice from a can of pineapple to make a simple teriyaki sauce.

Ingredients

4 (5-inch) portobello mushrooms, stemmed
1 (20-ounce) 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

Method

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.

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.

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.

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.

Nutrition

Per serving (about 12oz/341g-wt.): 360 calories (80 from fat), 9g total fat, 1g saturated fat, 0mg cholesterol, 990mg sodium, 65g total carbohydrate (6g dietary fiber, 38g sugar), 8g protein

The grilling was definitely not going to happen. But, I had the portobello mushrooms, a can of pineapple chunks and all the other ingredients, so I decided to roast the mushrooms in the oven.


I roasted them at 425 degrees for about 8 minutes. They were delicious. We both loved this meal. We had couscous and asparagus and with the mushrooms thought we had died and gone to heaven. Definitely a recipe that is a keeper. I'm looking forward to actually grilling the mushrooms ... sometime in November!

Finally, a Happy 4th of July to you!
Have a safe and fun filled day.
Remember what this day is all about.

Joy to You!