Hawaiian Portobello Pineapple Stacks


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!


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!



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


In bowl, combine guacamole ingredients. Gently fold together until evenly mixed. Set aside.

In another bowl, combine marinade ingredients. Whisk together to blend.

Remove stems from mushrooms and reserve for another use. Scrape gills from underside of mushrooms with spoon. Cut peeled yam into 6 round slices.

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.

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.

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.

Each serving contains: 592 calories; 37 g protein; 24 g total fat (4 g sat. fat, 0 g trans fat); 59 g total carbohydrates (1 g sugars, 14 g fibre); 245 mg sodium

Source: Alive


Please enter your comment!
Please enter your name here