Ginger-marinated grilled portobello mushrooms
Large with a firm texture, portobello mushrooms are good candidates for grilling. They have a satisfying taste and virtually no fat or sodium.
Nutrition Facts
Serving Size: 1 mushroom
Calories: 60
Serving size
1 mushroom
Calories
60
Monounsaturated fat
Trace
Saturated fat
Trace
Total fat
Trace
Sodium
15 mg
Cholesterol
0 mg
Dietary fiber
2 g
Protein
3 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(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
Directions
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.
