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.
4slices pineapple (round slices, or 4 ounces cubed)
¼medium red onion (sliced)
Marinade
4tbspworcestershire sauce (vegan)
4tbspcoconut aminos (or Braggs aminos)
4tbsppineapple (juice)
1tbsppure maple syrup (optional)
1tspapple cider vinegar
½tspliquid smoke
¼tspchipotle powder (or smoked paprika, optional)
¼tspground turmeric
½tspgarlic powder
½tsponion powder
½tspground black pepper
½tspred 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.
4slices pineapple (round slices, or 4 ounces cubed)
¼medium red onion (sliced)
Marinade
4tbspworcestershire sauce (vegan)
4tbspcoconut aminos (or Braggs aminos)
4tbsppineapple (juice)
1tbsppure maple syrup (optional)
1tspapple cider vinegar
½tspliquid smoke
¼tspchipotle powder (or smoked paprika, optional)
¼tspground turmeric
½tspgarlic powder
½tsponion powder
½tspground black pepper
½tspred 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.
Notes
Portobello Mushroom Strips with Juicy Pineapple and Onions
