I don’t know about you, but this week has been a long and BUSY week! With the wedding that I attended last weekend, the cleaning/chores that I had to make up from the weekend, a crazy busy work week, and trying to fit some cooking and exercising into the mix, I have been one busy (and tired!) girl. So, I am sure that you can imagine that I am more than ready for Friday to get here! You can also probably understand that my creativity and energy levels are pretty low, not to mention the fact that I am a bit short on time. As a result, you’ll have to forgive me, but this is going to be a short and sweet post!
Last week I mentioned that I cooked up some Hawaiian portobello mushroom burgers, and I even teased you a bit with a picture. I don’t want to be too mean, so I am not going to make you wait any longer! 😉
Hawaiian Portobello Mushroom Burgers
Servings: Makes 2 burgers
Ingredients
2 portobello mushrooms, with stems removed
1/4 cup + 1/8 cup teriyaki sauce (I used a low-sodium version)
1 1/2 cups coleslaw mix
1 TB Vegenaise vegan mayo
1/2 tsp apple cider vineagar
1/2 tsp sriracha sauce
fine sea salt, to taste
1/4 red onion, sliced
2 fresh pineapple rings
2 whole wheat buns (I used thin buns)
Directions
1. Place portobello mushrooms and 1/4 cup teriyaki sauce into a large plastic zipper bag. Seal tightly and ensure that the mushrooms are well-coated with the sauce. Place in the refrigerator to marinate for at least 30 minutes.
2. Stir together the coleslaw mix, mayo, vinegar, sriracha sauce, and salt. Refrigerate for at least 30 minutes.
3. Once the portobello mushrooms have been in the marinade for at least 30 minutes, place them into a medium skillet over medium heat. Add the remaining sauce from the bag and 1/8 cup of additional teriyaki sauce to the pan. Also, add in the red onion slices, at this time.
4. Cook the mushrooms for approximately 8 to 10 minutes on each side, or until they have softened but are not mushy.
5. Compile the mushrooms burgers by placing half of the coleslaw mixture onto each bun, followed by a mushroom burger, red onions, and a pineapple ring.
6. Top the burger with the other half of the bun.
This is definitely a very “Summery” (yes, I know that that certainly is not a word!;)) burger, so I recommend serving it alongside your favorite Summertime sides. I choose mixed vegetables and roasted radish chips. Fresh fruit, grilled vegetables, and corn on the cob would also all make for fabulous sides.
I will warn you that this burger is a bit difficult to eat. I can only imagine how funny and messy I looked during dinner and while eating lunch the next day at work. But trust me, the mess is so worth the tasty flavors in this burger!
I am in love with all things “portobello burger” right now. Do you have any fabulous portobello burger recipes that you have tried? Please share!
