By Mayo Clinic Staff
Jan. 01, 2008
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
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.
Nutritional analysis per serving
Serving size :1 mushroom
- Total fat 0 g
- Calories 69
- Protein 4 g
- Cholesterol 0 mg
- Total carbohydrate 14 g
- Dietary fiber 2 g
- Monounsaturated fat 0 g
- Saturated fat 0 g
- Sodium 10 mg