By Mayo Clinic Staff

Dietitian's tip:

Portobello mushrooms have a firm texture and virtually no fat or sodium.

Number of servings

Serves 4
  1. Low Fat
  2. Low Sodium
  3. Healthy carb


  1. 1/4 cup balsamic vinegar
  2. 1/2 cup pineapple juice
  3. 2 tablespoons chopped fresh ginger, peeled
  4. 4 large portobello mushrooms (about 4 ounces each), cleaned and stems removed
  5. 1 tablespoon chopped fresh basil


In a small bowl, whisk together the balsamic vinegar, pineapple juice and ginger.

Place the mushrooms in a glass dish, stemless side up. Drizzle the marinade over the mushrooms. Cover and 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 60
  • Sodium 15 mg
  • Total fat Trace
  • Total carbohydrate 12 g
  • Saturated fat Trace
  • Dietary fiber 2 g
  • Trans fat 0 g
  • Added sugars 0 g
  • Monounsaturated fat Trace
  • Protein 3 g
  • Total sugars 8 g
Feb. 05, 2020