Teriyaki Portobello Burger and Artichokes

Ingredients

• Portobello Mushrooms (1 per person)
• Teriyaki sauce/marinade (I used Veri Veri Teriyaki but you can make your own)
• fresh pineapple- sliced (1 slice per person)
• onion- sliced
• sliced mozzarella cheese
• 1 T olive oil or butter
• lettuce
• tomato
• Ciabatta bread

Directions
Brush clean and remove stems of portobello mushrooms. Marinade in teriyaki sauce at least an hour prior to cooking, flipping and re-coating once. Grill onion, pineapple and mushrooms at the same time.  Saute onion in tablespoon of olive oil or butter on medium-high heat until browned and slightly transparent.  In separate pan grill pineapple slices on medium-high heat until warmed and browned about 5 minutes flipping once. In another pan ( or I used my panini press)  grill mushrooms for 8 minutes (4 min. on each side if not in press). Baste with more teriyaki sauce as you grill.
*may all be grilled on barbecue also.  I just wasn't about to go light it up since the last time I did I singed my hair off.  hehe
Toast ciabatta bread, place mushroom on bottom slice of bread and top with a couple slices of mozzarella cheese, then the pineapple, onion, tomato and lettuce.  Enjoy!

We ate the burgers with a tossed green salad and steamed artichokes. Artichokes are one of my favorite vegetables.  They are a spring veggie so this is a good time of year to eat them.  To prepare, cut the tip of all the leaves off and cut the stem.

Place in a steaming basket and steam for 20 minutes for small artichokes and up to 35 minutes for larger ones.  Fresh artichokes will steam faster.  Check them after 20 minutes by plucking one of the leaves.  If it comes out easily and the bottom part that you eat is tender then it is done.  Serve with an aioli sauce.

• 2 T of mayonase
• 1/2-1 t. lemon juice
• fresh ground pepper and salt to taste