Who doesn’t love a good, juicy burger?
This portobello burger won’t disappoint. The meaty mushrooms soak up the sweet and savory, ginger and sesame teriyaki sauce, and release those flavors with every bite. Simple slaw provides a refreshing crunch. Topping the stack with delectable pineapple takes it to another level. Yum!
While the taste is delicious, the health benefits are not to be overlooked.
A portobello (or portobella, if you prefer) is an overgrown crimini mushroom. Mushrooms boost your immunity and provide other health benefits, including cardiovascular support, antioxidant support, and anti-inflammatory benefits.
Mushrooms simultaneously lower the risk of cancer and deter fat storage, helping you lose weight and stay healthy.
“Mushrooms powerfully affect angiogenesis [the development of new blood vessels, needed for cancer cell growth.] Fat cells produce multiple antiogenic factors (influding leptin, angiopoietin, and other growht factors) that stimulate new blood vessel growth (neovascularization) to facilitate fat cell expansion and growth. Mushrooms inhibit this process, thus deterring the storage of fat in the body. Simultaneously, these antiangiogenic properties of mushrooms inhibit the growth of abnormal cells and cancer, because abnormal cells cannot replicate rapidly and become dangerous without developing their own robust blood supply. So mushrooms prevent abnormal cells from replicating and help the immune system seek out and destroy such cells at the same time.” – Eat for Life by Joel Fuhrman, MD.
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Hawaiian Portobello Burgers
Oil-Free Teriyaki Sauce
6 Tbsp. coconut aminos (do not substitute soy sauce or tamari, as coconut aminos are sweeter and much less salty)
5 Tbsp. pure maple syrup
½ Tbsp. minced ginger
½ tsp. minced garlic
½ tsp. chile garlic paste (optional)
1 tsp. toasted sesame seeds (optional)
2 Tbsp. water
1-1/2 Tbsp. cornstarch (aluminum-free)
4 large portobello mushrooms
4 large whole wheat burger buns
1-½ cups diced fresh or frozen pineapple
2 cups shredded cabbage
2 Tbsp plain plant-based yogurt
2 tsp. rice vinegar
½ tsp. maple syrup, agave or other liquid sweetener
To make the teriyaki sauce, combine the sauce ingredients except for the water and cornstarch in a medium pot. Bring it to a simmer and stir for one minute. Combine the cornstarch and water into a slurry, and whisk it into the simmering sauce, stirring constantly. Cook stirring for 1 minute. Remove from heat and set aside. (This can be made ahead.)
Clean the mushrooms by rinsing them briefly under running water. Use a spoon to gently scrape away the dark gills. Cut off the woody stems. Place in a wide shallow dish and add the teriyaki sauce. Stir to coat. Marinate, turning occasionally, for about 30 minutes.
While the mushrooms are marinating, make the slaw by combining the ingredients in a large bowl. Taste and add some salt if preferred. Cover and refrigerate.
Heat a wide skillet over medium-low heat. Add the mushrooms and cook gently. Partially cover with a lid, and add some water if necessary to prevent burning or scorching the sauce. (Alternatively, you can grill them over indirect heat, checking them often.)
To serve, place one mushroom on each burger bun and top with slaw and diced pineapple.