By Mayo Clinic Staff

Dietitian's tip:

Because of their larger size and firmer texture, portobello mushrooms are good candidates for stuffing or grilling. They have a satisfying taste and texture with virtually no fat or sodium.

Number of servings

Serves 4

Ingredients

  1. 4 large portobello mushrooms
  2. 1/4 cup balsamic vinegar
  3. 1/2 cup pineapple juice
  4. 2 tablespoons chopped fresh ginger, peeled
  5. 1 tablespoon chopped fresh basil

Directions

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.

Nutritional analysis per serving

Serving size :1 mushroom

  • Cholesterol 0 mg
  • Calories 65
  • Sodium 15 mg
  • Total fat Trace
  • Total carbohydrate 13 g
  • Saturated fat Trace
  • Dietary fiber 2 g
  • Trans fat 0 g
  • Sugars 0 g
  • Monounsaturated fat Trace
  • Protein 3 g
Apr. 25, 2014