The grilled pineapple in our gluten-free portobello stacks offers a smoky sweetness that is perfect for an imaginary tropical escape. And it’s vegan!
Tips
Want to make your gluten-free stack look like a burger? Double up on portobellos and cap each stack with another mushroom to resemble the top of a bun.
Most people think only bright coloured vegetables are a good source of antioxidants. But listen up: portobellos have been tested to have the same amount of healthy antioxidants as a red pepper!
Hawaiian Portobello Pineapple Stacks
Ingredients
- 2 avocados, pitted and diced
- 2 Roma tomatoes, seeded and diced
- 2 green onions, minced
- 1 garlic clove, smashed and minced
- 3 Tbsp (45 mL) chopped cilantro
- 2 Tbsp (30 mL) lime juice
- 1/8 tsp (0.5 mL) sea salt
- Freshly ground black pepper
- 2 Tbsp (30 mL) extra-virgin olive oil, plus extra for oiling barbecue grill
- 2 Tbsp (30 mL) lemon juice
- 1 Tbsp (15 mL) minced fresh rosemary
- 2 tsp (10 mL) minced fresh thyme
- 1 tsp (5 mL) Dijon mustard
- 1 large garlic clove, smashed and minced
- 1/8 tsp (0.5 mL) sea salt
- 6 portobello mushrooms
- 1 jewel yam, peeled
- 6 slices pineapple
- 1/4 tsp (1 mL) smoked paprika
- 2 tomatoes
- 1/8 tsp (0.5 mL) sea salt
- Freshly ground black pepper
- 6 - 4 in (10 cm) rosemary sprigs
Nutrition
Per serving:
- calories592
- protein37g
- fat24g
- saturated fat4g
- trans fat0g
- carbohydrates59g
- sugars1g
- fibre14g
- sodium245mg
Directions
01
In bowl, combine guacamole ingredients. Gently fold together until evenly mixed. Set aside.
02
In another bowl, combine marinade ingredients. Whisk together to blend.
03
Remove stems from mushrooms and reserve for another use. Scrape gills from underside of mushrooms with spoon. Cut peeled yam into 6 round slices.
04
Grease barbecue grill with oil and preheat to medium high. On rimmed baking sheet, place mushrooms, yam slices, and pineapple slices in single layer. Brush each item on both sides with marinade. Then dust one side of each pineapple slice with a pinch of smoked paprika.
05
Place mushrooms, yams, and pineapple on preheated grill. Grill pineapple slices for 2 to 3 minutes per side. Grill mushrooms and yam slices for 3 to 4 minutes per side, or until done as you like. Remove items to baking sheet as they are done to your liking.
06
To assemble and serve, place mushroom caps, stem-side up, on each of 6 serving plates. Divide equal amounts guacamole per cap. Then top with slices of yam, pineapple, and tomato. Season with salt and pepper, and spear each stack with a rosemary sprig. Serve warm.
READ THIS NEXT
SEE MORE »
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
Creamy White Bean Pasta
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
Vegan Queso Dip
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.