Ginger-marinated grilled portobello mushrooms

Recipe Information

Ingredients

• 4 large portobello mushrooms

• 1/4 cup balsamic vinegar

• 1/2 cup pineapple juice

• 2 tablespoons fresh ginger, peeled and chopped

• 1 tablespoon fresh basil, chopped

Directions

• Clean the mushrooms with a damp cloth and remove their stems. Place in a glass dish, stemless (gill) side up.

• To prepare the marinade, in a small bowl, whisk together the vinegar, pineapple juice, and ginger. Drizzle the marinade over the mushrooms. Cover and let marinate in the refrigerator for about 1 hour, turning the 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 4-6 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 the marinade to keep from drying out. Using tongs, transfer the mushrooms to a serving platter. Garnish with basil and serve immediately.

Nutrition (per serving)

• Calories: 69 cal

• Total fat: 0g

• Saturated fat: 0g

• Monounsaturated fat: 0g

• Cholesterol: 0mg

• Sodium: 10mg

• Potassium: 778mg

• Carbohydrate: 14g

• Fiber: 2g

• Protein: 4g

• Calcium: 19mg