Ginger-Marinated Grilled Portobello Mushrooms
Whether you’re a vegetarian or not, this grilled mushroom recipe will delight you. The soy and ginger soak into the tender mushrooms for a powerful flavor. Serve on a whole-grain bun like a burger or with brown rice and greens for a complete meal.
You can use a grill or a broiler for these mushrooms. Marinate them first for an hour in this simple sweet-tangy marinade with a zing of fresh ginger. So easy, so yummy.
Servings: 4 (135 G )
Prep Time: (Marinate Time: 1 Hour)
Cook Time: 10 Minutes
4 large portobello mushrooms
1/4 cup balsamic vinegar
1/2 cup pineapple juice
2 tablespoons chopped fresh ginger, peeled
1 tablespoon 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.
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