I wasn’t enthused about this recipe idea and was not particularly happy when I had to test it. In my opinion, the world didn’t need another mushroom burger. But I went to work and was quickly finished. “At least it didn’t take very long,” I mumbled. I bit into it, expecting the standard, run-of-the-mill mushroom burger you get in every restaurant nowadays, but then I had to pause mid-chew. This was no normal mushroom burger. This—this was a luau in my mouth! Okay, maybe that’s a tiny overstatement, but this is so easy and good, there’s no reason not to make it.
Recipe information
Yield
serves 1
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Slice the potato lengthwise into 8 wedges and place on a baking sheet. Spray lightly with cooking spray and season with salt and pepper. Bake for 25 to 30 minutes, or until golden brown.
Step 3
Meanwhile, cut the end off the mushroom stem, discard, and place the portobello in a shallow bowl. Add the teriyaki sauce, turn the mushroom to coat it with the sauce, and marinate for 15 minutes.
Step 4
Peel the onion and cut into thin slices. Heat the oil in a skillet over medium heat. Add the onion and cook, stirring frequently, for 10 to 12 minutes, or until translucent. Pour the teriyaki sauce from the mushroom into the pan and cook for 5 minutes, or until the liquid has been absorbed. Remove the onion from the pan and set aside.
Step 5
Add the mushroom to the pan and cook over medium heat for 6 or 7 minutes on each side, or until warm. Add the pineapple slice to the pan and cook for 1 minute to warm.
Step 6
Place the portobello on the bottom half of the bun and top with the pineapple and onions, and then the other half of the bun. Serve with the potato wedges on the side.
cooking 101
Step 7
Portobello mushrooms are just the big brother of cremini mushrooms. Once a cremini grows to be more than 4 inches in diameter, it is deemed to be a portobello.
