Ginger-marinated grilled portobello mushrooms
Serves 4
Ingredients
- 4 large portobello mushrooms
- 1/4 cup balsamic vinegar
- 1/2 cup pineapple juice
- 2 tbsp chopped fresh ginger, peeled
- 1 tbsp chopped fresh basil
Preparation
- Clean off the mushrooms with a damp cloth and take off their stems. Place in a glass dish, stemless (gill) side up.
- In a small bowl, whisk together the vinegar, pineapple juice and ginger to make the marinade. Pour the marinade over the mushrooms. Cover and let 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. Place 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, move the mushrooms to a serving platter. Sprinkle basil on mushrooms, and enjoy.
Nutrition Information
- 69 Calories
- 0 g Fat
- 0 mg Cholesterol
- 10 mg Sodium
- 14 g Carbohydrate
- 2 g Fiber
- 4 g Protein
Source: MayoClinic.org
In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.
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