With their large size and firm texture, Portobello mushrooms are great for grilling. They have a satisfying taste and texture and virtually fat and sodium free.
This recipe serves 4 people.
4 large Portobello mushrooms
1/4 cup balsamic vinegar
1/2 cup pineapple juice
2 tablespoons chopped fresh ginger, peeled, or 1 tablespoon ginger powder
1/2 tablespoon dried basil, or 1 tablespoon chopped fresh basil
1. Clean mushrooms with a damp cloth and remove stems. Place in a dish will the gill side up.
2. For the marinade, take a small bowl and whisk together the balsalmic vinegar, pineapple juice and chopped ginger. Drizzle the marinade over the mushrooms. Cover and place in the refrigerator for about 1 hour, turning mushrooms over once.
3. 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. 4. Grill or broil the mushrooms on medium heat, turning often, until tender, about 5 minutes on each side. Periodically brush with marinade to keep from drying out. Using tongs, transfer the mushrooms to a serving platter. Garnish with basil and serve immediately.
Nutritional Per Serving
|Serving size: 1 mushroom|
|Total fat||0 g|
|Saturated fat||0 g|
|Monounsaturated fat||0 g|
|Total carbohydrate||14 g|
|Dietary fiber||2 g|