Ginger-Marinated Grilled Portabella Mushrooms |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 8 |
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This is from Mayo-clinic. I loved that it was easy, healthy and tasty! I broiled baby portabellos on a cookie sheet. Ingredients:
4 large portabella mushrooms or 8 baby portabella mushrooms |
1/4 cup balsamic vinegar |
1/2 cup pineapple juice |
2 tablespoons chopped fresh ginger, peeled |
black pepper (optional) |
1 tablespoon chopped fresh basil |
Directions:
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. Drizzle the marinade over the mushrooms. Cover and let marinate in the refrigerator for about 1 hour, turning mushrooms once.
3. Prepare a hot fire in a charcoal grill or heat 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 form the heat source.
4. 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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