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1
Note: To roast the garlic, cut off the top portion of a garlic bulb (the pointy end), so that the cloves are exposed.
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2
Drizzle 1 tablespoon of olive oil on top.
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3
Place bulb, cut side up, in a baking dish.
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Bake in a 400 degrees F oven for 20 minutes, remove, add more olive oil, and bake for an additional 10 minutes (or until the cloves are soft to the touch).
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5
Squeeze out the roasted cloves and press gently with a knife, back and forth until a paste is made.
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6
1.
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For the barbecue sauce, process all ingredients (including roasted garlic paste) in a processor or blender until smooth; you can also use a whisk.
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8
Add additional seasonings, sugar, etc., to your liking.
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9
2.
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Place mushrooms in a shallow dish and pour barbecue sauce over top.
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Rotate the mushrooms so the are completely covered.
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12
Let mushrooms sit in the marinade for at least 2 hours (or overnight).
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13
3.
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14
Sprinkle both sides of the pineapple ring with brown sugar.
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15
Set aside (the sugar will begin to dissolve, but that is okay).
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16
4.
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Heat, and lightly oil a grill (I like to use my George Foreman, so that it gets both sides at the same time).
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18
Grill the glazed portobello mushrooms (about 5 minutes on each side).
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19
Set aside to retain the moisture.
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20
Grill the pineapple rings until they begin to caramelize (about 4 minutes on each side).
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21
Place a mushroom on a toasted bun, add additional barbecue sauce, and top with a glazed pineapple ring.
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22
Enjoy with your favorite toppings!
