Marinated Grilled Portobello Mushrooms by Mayo Clinic

Portobellos are Perfect for Grilling!




4 large portobello mushrooms

1/4 cup balsamic vinegar

1/2 cup pineapple juice

2 TBSP. chopped fresh ginger, peeled

1 TBSP. chopped fresh basil


Clean 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.

Serves 4.  Recipe from Mayo Clinic