Teriyaki burger is a seasonal McDonalds gimmickry here in Hawaii. According to my teriyaki-burger obsessed hub, this calorie-laden bad boy is only sold during summer months. But since I don’t eat meat anymore (recently a lacto-vegetarian convert here mama), I try my very best to be resourceful when it comes to meal preparation. I like portobello mushrooms so I thought of satisfying my own teriyaki craving sans le beef. Ready for my easy #HealthyEats recipe ? come join me!

Ingredients: portobello mushrooms, tomatoes, lettuce (or spinach), teriyaki sauce, whole wheat burger bun, cheese (optional)

How-to:

1. Pre-heat oven to 375 degrees

2. Wash and pat dry portobello mushroom with a paper towel

3. Remove the stem

4. In a baking pan, pour 1/3 cup teriyaki sauce over portobello mushrooms (for this recipe, I used gluten-free Kelis Hawaiian Teriyaki Baste and Glaze)

5. Cover with aluminum foil

6. Bake for 45 minutes or until mushrooms are tender

7. Optional: add cheese slice on top, return portobello mushrooms to oven, broil for 2 minutes or until cheese is melted 

8. Toast burger bun

9. Stuff with tomatoes and lettuce/spinach as you please

Filling, healthy, heavenly. What more can I say? I’m in Cloud Nom!

Do you like portobello mushrooms? give this recipe a try!

til our next #HealthyEats idea,

Kathryne

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