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Ginger-marinated grilled portobello mushrooms

February 5, 2020
Recipe

Large with a firm texture, portobello mushrooms are good candidates for grilling. They have a satisfying taste and virtually no fat or sodium.

Serves 4

Portobello mushrooms have a firm texture and virtually no fat or sodium.


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.
  • 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

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) Fats and oils Fruits Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans Sweets 3 Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) Fruits Meat and meat substitutes Milk and milk products 3 Nonstarchy vegetables Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates Fats Fruits Protein and dairy Sweets 3 Vegetables

Nutritional analysis per serving

Calcium 60 Calories 12 g Total carbohydrate 0 mg Cholesterol 2 g Dietary fiber Trace Monounsaturated fat Potassium 3 g Protein Trace Saturated fat 1 mushroom Serving size 15 mg Sodium Trace Total fat

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