Portabello Burgers

Last night, portabello "burgers" were on the menu. Whole Foods has an incredible recipe log with all types of fantastic meals. I recently discovered their "special diets" category that provides a lot of vegan recipes. I have always been a decently creative cook, but I have found myself stumped a few times when trying to adapt or recreate meals to meet the vegan requirements as well as fill my sweet husband's stomach up! So, when I saw the idea of portabello "burgers" I loved it!

Needless to say, these were FANTASTIC and extremely filling. Since we don't have a grill at our apartment, I improvised through broiling. It worked so well. I marinated the mushrooms and pineapple for 3 hours before cooking them. Broccoli and homemade french fries complemented our meal, and we had an almond butter, chocolate shake for dessert!

What you need:

2 portabello mushrooms

Fresh pineapple and remaining juice

2 tablespoons soy sauce

1 tablespoons light brown sugar

1 tablespoon finely chopped garlic

1 tablespoon ginger

1/4 cup water

1 tablespoon cornstarch

2  whole wheat hamburger buns, toasted

Combine pineapple juice, soy sauce, brown sugar, garlic, and ginger in a bowl. Place mushrooms and sliced pineapple in a large, oven-safe dish. Pour marinade over mushrooms and pineapple. Allow it to marinate for 2-3 hours and flip the mushrooms occasionally.

Preheat broiler to high. Pour off marinade into a saucepan and bring to boil. Mix cornstarch and water in a bowl; combine cornstarch mixture and marinade in saucepan and return to boil while stirring. Allow to boil for 1 minute. Set aside. Place pan with mushrooms and pineapple in oven. Broil for 5 minutes on each side and then 2 minutes more each side.

Serve with pineapple and sauce on a wheat bun.