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Grilled Portobella Mushrooms and Pineapple

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Grilled Portobella Mushrooms and Pineapple

It's still grilling weather! Bring this easy and light vegetarian summer dish into your Fall grilling recipe repertoire!

Prep Time: 15 min  Cook Time: 10 min
  • 4 large fresh Portobella mushroom caps (stem removed)
  • 4 Pineapple slices
  • 1/2 cup of brown sugar
  • 1/4 cup of olive oil
  • 4 tsp. Worcestershire sauce
  • 4 tsp. Grandma Maud's Original Southern Seasoning
  • 4 slices of pita bread
  • Salt and pepper to taste


  1. Cover the pineapple slices in brown sugar
  2. Place them on a hot grill for 2 minutes on each side. Remove and cover.
  3. Brush the mushrooms lightly with olive oil. Add salt and pepper to taste.
  4. In a small bowl, mix Worcestershire Sauce and Grandma Maud's Original Southern Seasoning and set it to the side.
  5. Grill the bottom side of the mushroom for 3 minutes. Turn over the mushrooms (top side down) and liberally brush with sauce/seasoning mixture.
  6. Grill for another 3 minutes or until tender
  7. While waiting, put a little oil on one side of the pita bread and grill until toasted.
  8. To plate, use a spatula to lift one mushroom and place on the top of the grilled side of pita bread. Layer a pineapple slice on top of first mushroom, and top off with a second mushroom. 
  9. Serve!