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1
Preheat the oven to 400F.
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2
Slice the potato lengthwise into 8 wedges and place on a baking sheet.
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3
Spray lightly with cooking spray and season with salt and pepper.
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4
Bake for 25 to 30 minutes, or until golden brown.
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5
Meanwhile, cut the end off the mushroom stem, discard, and place the portobello in a shallow bowl.
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6
Add the teriyaki sauce, turn the mushroom to coat it with the sauce, and marinate for 15 minutes.
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7
Peel the onion and cut into thin slices.
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8
Heat the oil in a skillet over medium heat.
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9
Add the onion and cook, stirring frequently, for 10 to 12 minutes, or until translucent.
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10
Pour the teriyaki sauce from the mushroom into the pan and cook for 5 minutes, or until the liquid has been absorbed.
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11
Remove the onion from the pan and set aside.
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12
Add the mushroom to the pan and cook over medium heat for 6 or 7 minutes on each side, or until warm.
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13
Add the pineapple slice to the pan and cook for 1 minute to warm.
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14
Place the portobello on the bottom half of the bun and top with the pineapple and onions, and then the other half of the bun.
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15
Serve with the potato wedges on the side.
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16
Portobello mushrooms are just the big brother of cremini mushrooms.
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17
Once a cremini grows to be more than 4 inches in diameter, it is deemed to be a portobello.
