It finally, finally feels like spring here in Chicago. So you know what that means, right? Time to grill! When we actually made this it was still freezing. In fact, it snowed the day before. And that was only 2 weeks ago! But I think that the snow is gone for good, so we can safely say grilling season has started. I love grilling in the summertime. We do fish, veggies, chicken, steaks, and of course, hot dogs and hamburgers. Cliff and I love to sit on our patio and eat our dinner during the summer. Our dog, Juno, chases squirrels and barks at every neighbor, goose, or dog she sees. It is very peaceful… Let me know if you are in the market for a miniature pinscher. I might just know of one…
Cliff and I (especially me) are crazy about mushrooms. It is just not normal how much we love mushrooms! Especially portabellos and baby bellas. Every week at the grocery store I buy 2-3 containers of mushrooms and they are always the first veggie to get cooked each week. Portabello caps are great because they are almost like eating meat. We love these “burgers” any time but they are a great choice if you are having vegetarians over for dinner. I can’t tell you how many times I have ordered a mushroom burger at a restaurant and the waiter has said to me, “ You know there is not meat, right?” I guess a lot of people expect a hamburger patty + a mushroom? I don’t need the hamburger though. Just give me the mushroom!
Here is what you’ll need
Marinate the mushrooms in teriyaki sauce
Drizzle the pineapple with honey
Start grilling
Don’t forget the cheese
Assemble and enjoy!
Ingredients
2 portabello mushroom caps
1 cup teriyaki sauce
2 pineapple rings, about ¼ inch thick
½ tablespoon honey
2 slices of manchego cheese
spinach
2 hamburger buns
Directions
Marinate the mushrooms in teriyaki sauce for at least 1 hour. Heat the grill or grill pan. Drizzle the pineapple with honey. On high heat, cook the mushrooms about 10 minutes per side or until soft. Add the cheese to the mushrooms for the last 5 minutes. At the same time you add the cheese, begin cooking the pineapple for 2 minutes per side. Place the spinach on the bun, then the mushroom and pineapple and the top of the bun. Serve immediately.
Source: A Live Love Pasta original
