Barbecued Portobello Mushroom Burger with a Glazed Pineapple Ring (Vegan)

Note: To roast the garlic, cut off the top portion of a garlic bulb (the pointy end), so that the cloves are exposed. Drizzle 1 tablespoon of olive oil on top. Place bulb, cut side up, in a baking dish. Bake in a 400ºF oven for 20 minutes, remove, add more olive oil, and bake for an additional 10 minutes (or until the cloves are soft to the touch). Squeeze out the roasted cloves and press gently with a knife, back and forth until a paste is made.

1. For the barbecue sauce, process all ingredients (including roasted garlic paste) in a processor or blender until smooth; you can also use a whisk. Add additional seasonings, sugar, etc., to your liking.

2. Place mushrooms in a shallow dish and pour barbecue sauce over top. Rotate the mushrooms so the are completely covered. Let mushrooms sit in the marinade for at least 2 hours (or overnight).

3. Sprinkle both sides of the pineapple ring with brown sugar. Set aside (the sugar will begin to dissolve, but that is okay).

4. Heat, and lightly oil a grill (I like to use my George Foreman, so that it gets both sides at the same time). Grill the glazed portobello mushrooms (about 5 minutes on each side). Set aside to retain the moisture. Grill the pineapple rings until they begin to caramelize (about 4 minutes on each side). Place a mushroom on a toasted bun, add additional barbecue sauce, and top with a glazed pineapple ring. Enjoy with your favorite toppings!