Mayo Clinic Health Library

Recipe: Ginger-marinated grilled portobello mushrooms

Updated: 01-01-2008

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.

Ingredients

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

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
  • Calories: 69
  • Total carbohydrate: 14 g
  • Cholesterol: 0 mg
  • Dietary fiber: 2 g
  • Monounsaturated fat: 0 g
  • Protein: 4 g
  • Saturated fat: 0 g
  • Sodium: 10 mg
  • Total fat: 0 g
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