- 1/3 cup soy sauce
- 2 tsp liquid smoke
- 1 tbs vegan Worcestershire
- 2 tsp fresh ginger
- 1/2 cup pineapple juice (from can)
- 1/2 tsp red pepper flakes
- 2 cloves garlic, minced
- 1 tsp corn starch
- 4 slices pineapple
- 1 jalapeno, thinly sliced
- 1/2 cup red cabbage, sliced
- 1/2 cup Napa or white cabbage, sliced
- 1/2 squeeze lime juice
- A few sprigs of Cilantro
- 2 buns
- 4 portobello mushrooms
- Combine all of the marinade ingredients in a small shallow dish. Whisk until smooth.
- Wash and remove mushroom stems. Soak mushrooms in sauce for 30 minutes. You can always soak for longer, but I find they lose texture the longer they sit.
- Make the topping: Combine the shredded cabbage, jalapeno, and lime juice in a dish. Toss and coat.
- Heat a pan on med/high heat. Throw the mushrooms on and cook for roughly 5 mins on each side. Don’t throw away the residual marinade. Ideally you want to cook them with the stem side facing up as they’ll hold their shape better and be less flat). Repeat with all the mushrooms and set aside.
- In that same pan throw the pineapples. Take top with excess marinade and combine it with the corn starch. Whisk until smooth and pour over the cooked pineapple. The sauce will thicken. Remove from heat and prep your sandwich.
- Assembly: Top buns with mushrooms, pineapple, jalapeño cabbage slaw, and garnish with cilantro! If not ready to eat asap, wait to assemble as the mushrooms can soak the bread if left for a long time. You can also drain the mushroom over paper towels to mitigate the possibility of a soggy bottom bun!
I like to use two mushrooms for each burger, you’re welcome to use1!
- Category: Mushroom Burger
- Cuisine: Lunch/Dinner
- Serving Size: 1