Pining for Summer with Pineapple Portobello Burgers

I am, and always will be, a summer person. Although we’ve had a mild winter (to say the least…) so far in Philly, I’m still dreaming of 80 degree weather, warm sand, and cold fruity drinks with little umbrellas.

A girl can dream...

So last night, when I looked outside and it was flurrying, I knew I needed a pineapple fix, and fast.

Pineapple Teriyaki Portobello Burgers

makes 2 servings

Ingredients:

2 Portobello Mushrooms

2 Burger Buns

2 Pineapple rings

1/2 C Pineapple Juice

1/4 C Teriyaki Sauce

2 Slices of Red onion

1/4 C Raw spinach

Olive Oil

 

Marinate your portobello’s in the combined pineapple juice and teriyaki sauce for ten minutes. Saute the marinated portobellos in a frying pan coated with olive oil on medium-low heat for 3-5 minutes on each side, until tender. Remove portobellos from heat and place pineapples into pan and fry on each side, about 1 minute, until warm and juicy.

On a burger bun, place spinach, a portobello, a pineapple ring, and a slice of red onion. Enjoy with a tropical drink and a space heater.

I slathered a little veganaise onto my bun, too, but this burger is perfection without added condiments.

Stay warm!

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