Ginger-Marinated Grilled Portobello Mushrooms
Portobello mushrooms are larger size and firmer texture. Because of this, they’re good candidates for stuffing or grilling. They have a satisfying taste and texture with low in Sodium, and very low in Saturated Fat and Cholesterol. It is also a good source of Protein, Thiamin, Vitamin B6, Folate, Magnesium, Zinc and Manganese, and a very good source of Dietary Fiber.
(Make 4 servings)
Amount Per Serving(1 mushroom): 69 Calories, 4 g Protein, 14 g Carbohydrates, 2 g Dietary Fiber, 0 g Fat 0 g Sat Fat, 0 mg Cholesterol, 10 mg Sodium
- 4 large portobello mushrooms, clean with a damp cloth and remove their stems.
- 1/4 cup of balsamic vinegar
- 1/2 cup of pineapple juice
- 2 Tbsp. of fresh ginger, peeled and chopped
- 1 Tbsp. of fresh basil, chopped
- Low-fat cooking spray
- Place mushrooms in a glass dish, stemless (gill) side up.
- To prepare the marinade, whisk together the vinegar, pineapple juice and ginger in a small-size bowl.
- Drizzle the marinade over the mushrooms. Cover and refrigerate for about 1 hour, turning mushrooms once.
- Heat a gas grill or broiler. Away from the heat source, spray the grill rack or broiler pan with cooking spray. Place the cooking rack 4-6 inches from the heat source.
- Grill or broil the mushrooms on medium heat about 5 minutes on each side, turning often, until tender.
- Baste with marinade to keep from drying out. Using tongs, transfer the mushrooms to a serving platter.
- Garnish with basil and serve immediately.
Source : MayoClinic
Recipe Under : 0 to 100 Calories - Grilling