Sauteed Pineapple and Portabellas

Ingredients (not pictured: onions and pineapple)

Pineapple and Portabella Mushrooms may not seeem to go together, but for something sweet and savory, they make a tasty pair.


  • Portabella Mushroom Caps (Sliced long way)
  • Pineapple Slices (Fresh or Canned)
  • Onions (Sliced)
  • Earth Balance Vegan Buttery Sticks
  • Annie’s Naturals Fat Free Mango Vinaigrette [(Vegan)(1-2 servings, to taste)]
  • Jasmine Rice
  • Lemon Juice
  • Sea Salt

Heat up a shallow pan and coat with a 1/4 tbsp of vegan butter. Place the fruits and veggies in the pan and spinkle with sea salt and splash of lemon juice. Flip over and repeat. Saute the pineapple, mushrooms, and onions on high heat, covered, flipping occassionally. After 5 minutes, pour over a serving or a half of Mango Vinaigrette. Continue heating to desired tenderness.

In the microwave, heat up the rice. Pour on a serving or a half of Mango Vinaigrette, stir, and set aside.

Pour the veggies over the rice. Enjoy!


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