Ginger marinated grilled portobello mushrooms Mayo Clinic
Ginger-marinated grilled portobello mushrooms - Mayo Clinic
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Ginger-marinated grilled portobello mushrooms
Print Products and services By Mayo Clinic Staff
Dietitian s tip
Portobello mushrooms have a firm texture and virtually no fat or sodium.
Number of servings
Serves 4 Low FatLow SodiumHealthy carb
Ingredients
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.
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