Crunchy Portobello Mushroom Burger With Grilled Pin

Name: Crunchy Portobello Mushroom Burger With Grilled Pineapple
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: peanut oil, for frying, enough to fill your skillet 1 to 11/2 inches deep; 4 round pineapple slices, each justover a 1/4-inch thick (either fresh or canned); butter, for grilling; 4 onion rolls, split, buttered and toasted on the griddle; 1 cup all-purpose flour; 3 large eggs, beaten; 2 cups panko breadcrumbs; kosher salt; fresh ground black pepper; 4 portobello mushroom caps, gently cleaned, gills removed (about 1 pound); 1/2 cup japanese mayonnaise (or regular with a dash of seasoned rice vinegar); 4 teaspoons teriyaki sauce; 1/2 small red onion, thinly sliced; 4 -8 leaves red leaf lettuce

Servings: persons

peanut oil, for frying, enough to fill your skillet 1 to 11/2 inches deep
4 round pineapple slices, each justover a 1/4-inch thick (either fresh or canned)
butter, for grilling
4 onion rolls, split, buttered and toasted on the griddle
1 cup all-purpose flour
3 large eggs, beaten
2 cups panko breadcrumbs
kosher salt
fresh ground black pepper
4 portobello mushroom caps, gently cleaned, gills removed (about 1 pound)
1/2 cup japanese mayonnaise (or regular with a dash of seasoned rice vinegar)
4 teaspoons teriyaki sauce
1/2 small red onion, thinly sliced
4 -8 leaves red leaf lettuce

1
Heat the peanut oil to 350 degrees F in a large cast-iron skillet.
2
Heat a grill pan over medium-high heat. Grill the pineapple slices to get nice grill marks, about 2 minutes per side. Butter and grill the buns as well.
3
Set up a breading station of flour, eggs and panko seasoned with salt and pepper, in 3 separate shallow dishes. Dredge each mushroom cap in the flour first, then the egg and finally the panko. Fry the breaded mushrooms until golden brown and cooked through, 4 to 5 minutes. Drain on a baking sheet lined with a cooling rack or paper towels.
4
Whisk together the mayonnaise and teriyaki sauce in a small bowl.
5
For the sandwich build: Spread some teriyaki mayo on the bottom and top halves of the buns. Top the bottom bun with a pineapple slice, a fried portobello mushroom cap, some onion slices and red lettuce leaf. Oh man!

1405

kcal

Calories

114

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: peanut oil, for frying, enough to fill your skillet 1 to 11/2 inches deep, 4 round pineapple slices, each justover a 1/4-inch thick (either fresh or canned), butter, for grilling, 4 onion rolls, split, buttered and toasted on the griddle, and more.

Yes, Crunchy Portobello Mushroom Burger With Grilled Pineapple falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crunchy Portobello Mushroom Burger With Grilled Pineapple

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions