Ingredients
2 portobello mushrooms, stemmed
1/2 cup Big Tree Farms Teriyaki Sauce
10 slices pineapple
2 cups whole edamame
1 tbsp garlic powder
1/4 cup Big Tree Farms Gingery Lime Coco Aminos
2 green onions1carrot, sliced
1 handful spicy sprouts
2 cups cooked brown rice
1 tsp sesame seeds
Directions
Teriyaki Grilled Pineapple and Portobello Bowls with Gingery Lime Edamame
- In a square glass dish, add mushrooms and cover with teriyaki sauce.
- Let marinade for 30 minutes to overnight.
- Once the mushrooms are marinated, cook rice to package instructions.
- While the rice is cooking, grab a grill pan (or your grill) over medium-high heat and start to grill the slices of pineapple and green onions. Careful not to flip them too early so that you can get those amazing grill marks!
- Remove the pineapple and onions and add the mushrooms to the grill. Save some of the marinade.
- While the mushrooms are grilling, add edamame to a sauté pan over medium-high heat.
- Add garlic powder and Gingery Lime Coco Aminos.
- Sauté for about 5 minutes until edamame is cooked and caramelized. If it starts to burn, add a little water!
- Remove mushrooms and slice.
- Add everything to a bowl. Rice first, then mushrooms, pineapple, green onions, carrots, spicy sprouts and boom! You’re ready for the most tasty meal!