Grilled Teriyaki Portobello Burgers with Honey Wasabi Mayo
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Meaty portobello mushroom caps glazed with teriyaki and grilled, then topped with caramelized onion, grilled pineapple, and peppery sprouts. Served with honey wasabi mayo, it's a substantial meatless burger with umami depth.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup mayonnaise (homemade or store-bought -- homemade mayo recipe can be found in the book)
- 1 small clove garlic (grated or finely minced (about 1/4 to 1/2 teaspoon))
- 1 teaspoon honey
- wasabi paste (to taste*)
- 2/3 cup teriyaki sauce
- 4 large portobello mushroom caps (tops wiped clean, stems removed and discarded)
- 4 slices fresh pineapple
- 4 thick slices red onion (should hold up when grilled)
- olive oil spray (mister)
- 8 butter lettuce leaves (for serving (or use your favorite hamburger bun))
- reserved teriyaki sauce (for serving)
- sprouts (for serving (optional))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 12m
- Sodium
- 2834mg
- Total sugar
- 121g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2505mg
- Calcium
- 256mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2834MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.