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Grilling season has begun and this vegetarian portobello mushroom burger is the perfect place to start.
Marinate the mushrooms in teriyaki sauce for at least 1 hour. Heat the grill or grill pan. Drizzle the pineapple with honey. On high heat, cook the mushrooms about 10 minutes per side or until soft. Add the cheese to the mushrooms for the last 5 minutes. At the same time you add the cheese, begin cooking the pineapple for 2 minutes per side. Place the spinach on the bun, then the mushroom, pineapple, and the top of the bun. Serve immediately.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!