Ginger-marinated grilled portobello mushrooms
Updated: 2020-02-05
Large with a firm texture, portobello mushrooms are good candidates for grilling. They have a satisfying taste and virtually no fat or sodium.
Serves 4
- 1/4 cup balsamic vinegar
- 1/2 cup pineapple juice
- 2 tablespoons chopped fresh ginger, peeled
- 4 large portobello mushrooms (about 4 ounces each), cleaned and stems removed
- 1 tablespoon chopped fresh basil
In a small bowl, whisk together the balsamic vinegar, pineapple juice and ginger.
Place the mushrooms in a glass dish, stemless side up. Drizzle the marinade over the mushrooms. Cover and marinate in the refrigerator for about 1 hour, turning mushrooms once.
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
Grill or broil the mushrooms on medium heat, turning often, until tender, about 5 minutes on each side. Baste with marinade to keep from drying out.
Using tongs, transfer the mushrooms to a serving platter. Garnish with basil and serve immediately.
Nutritional analysis per serving
Calories: 60
Total carbohydrate: 12 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 3 g
Saturated fat:
Serving size: 1 mushroom
Sodium:
Total fat: Trace