- 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
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.
Prepare a grill for medium-high heat cooking. Meanwhile, remove mushrooms and pineapple from marinade and set aside. Transfer marinade to a small saucepan; bring to a boil over medium-high heat. 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.
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.
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