Recipe: Ginger-marinated grilled portobello mushrooms
Recipe: Ginger-marinated grilled portobello mushroomsDietitian's tip: Because of their larger size and firmer texture, portobello mushrooms are good candidates for stuffing or grilling. They have a satisfying taste and texture with virtually no fat or sodium. Serves:
4
Ingredients4 large portobello mushrooms DirectionsClean 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 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. Nutritional Analysis (per serving)
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