Ginger-marinated grilled portobello mushrooms

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 55.5
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 7.6 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 0.6 g
  • Protein: 0.9 g

View full nutritional breakdown of Ginger-marinated grilled portobello mushrooms calories by ingredient
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Mayo Clinic Recipe Mayo Clinic Recipe
Number of Servings: 4


    4 large portobello mushrooms
    1/4 c balsamic vinegar
    1/2 c pineapple juice
    2 TBSP chopped, fresh ginger, peeled
    1 TBSP chopped, fresh basil


1 serving = 1 mushroom; makes 4 servings
1. Clean mushrooms with a damp cloth and remove their stems. Place in a glass dish, stemless (gill) side up.
2. To prepare the marinade, in a small bowl, whisk together the vinegar, pineapple juice and ginger.
3. Drizzle the marinade over the mushrooms.
4. Cover and let marinate in the refrigerator about 1 hour, turning mushrooms once.
5. Prepare a hot fire in a charcoal grill or heat a gas grill or broiler.
6. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray (I use PAM for grilling). Position the cooking rack 4 to 6 inches from the heat source.
7. Grill or broil the mushrooms on medium heat, turning often, until tender--about 5 minutes per side.
8. During cooking, baste the mushrooms with marinade to keep them from drying out.
9.Using tongs, transfer the mushrooms to a serving platter.
10. Garnish with basil and serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user HERCKLE.

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