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Portobello Mushroom Strips with Juicy Pineapple and Onions

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< 1 min read
Summary

It might look like there’s a lot to this recipe, but it’s really just three main ingredients — mushrooms, onion and pineapple — and the rest are seasonings and spices that make the dish delicious and savory with a touch of sweetness. The trio of ingredients promises bursts of flavor and plenty of good nutrition. Enjoy it as a side, sandwich, or on top of a veggie burger.

Yields2 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

Ingredients

Strips
 6 oz portobello mushrooms (or baby bella mushrooms, stems removed)
 4 slices pineapple (round slices, or 4 ounces cubed)
 ¼ medium red onion (sliced)
Marinade
 4 tbsp worcestershire sauce (vegan)
 4 tbsp coconut aminos (or Braggs aminos)
 4 tbsp pineapple (juice)
 1 tbsp pure maple syrup (optional)
 1 tsp apple cider vinegar
 ½ tsp liquid smoke
 ¼ tsp chipotle powder (or smoked paprika, optional)
 ¼ tsp ground turmeric
 ½ tsp garlic powder
 ½ tsp onion powder
 ½ tsp ground black pepper
 ½ tsp red pepper flakes (optional)

Directions

1

Gently wipe any dirt off mushrooms with a clean kitchen towel and slice into 1” strips.

2

Add all marinade ingredients to a baking dish and mix with a spatula.

3

Lay mushrooms in marinade and coat using the spatula or a spoon.

4

Lay the sliced onion on top of the mushrooms.

5

Lay the 4 round slices or cubed pineapple on top of the onions.

6

Let marinate for 15 minutes while the oven heats to 400 degrees.

7

Bake for 15 minutes then flip the mushroom, onion, and pineapple over (or simply mix if using smaller mushroom pieces) and bake for another 15 minutes.

Chef's Notes

Substitutions
Button mushrooms would work well here, too.

Fresh, canned, or frozen (unsweetened) pineapple and its juice will all work well here, so feel free to use whatever you have on hand or can access.

These would also be delicious cooked outside on the grill or sauteed in a pan on the stovetop.

Layer it up
Serve the mushrooms, pineapples, and onions, including the marinade left in the baking dish, on top of your favorite organic grain and a plant-based protein like organic edamame, grilled tofu or tempeh.

Serve on top of a bed of sauteed organic spinach or kale.

Add to a collard or organic, whole-grain sprouted tortilla wrap with grilled organic tempeh or tofu and some greens for a complete meal.

Sugar-free
Omit the maple syrup and use an extra 1–2 teaspoons of pineapple juice.

Ingredients

Strips
 6 oz portobello mushrooms (or baby bella mushrooms, stems removed)
 4 slices pineapple (round slices, or 4 ounces cubed)
 ¼ medium red onion (sliced)
Marinade
 4 tbsp worcestershire sauce (vegan)
 4 tbsp coconut aminos (or Braggs aminos)
 4 tbsp pineapple (juice)
 1 tbsp pure maple syrup (optional)
 1 tsp apple cider vinegar
 ½ tsp liquid smoke
 ¼ tsp chipotle powder (or smoked paprika, optional)
 ¼ tsp ground turmeric
 ½ tsp garlic powder
 ½ tsp onion powder
 ½ tsp ground black pepper
 ½ tsp red pepper flakes (optional)

Directions

1

Gently wipe any dirt off mushrooms with a clean kitchen towel and slice into 1” strips.

2

Add all marinade ingredients to a baking dish and mix with a spatula.

3

Lay mushrooms in marinade and coat using the spatula or a spoon.

4

Lay the sliced onion on top of the mushrooms.

5

Lay the 4 round slices or cubed pineapple on top of the onions.

6

Let marinate for 15 minutes while the oven heats to 400 degrees.

7

Bake for 15 minutes then flip the mushroom, onion, and pineapple over (or simply mix if using smaller mushroom pieces) and bake for another 15 minutes.

Portobello Mushroom Strips with Juicy Pineapple and Onions