{"id":6774,"date":"2017-09-18T08:30:19","date_gmt":"2017-09-18T12:30:19","guid":{"rendered":"http:\/\/blogs.butler.edu\/healthyhorizons\/?p=6774"},"modified":"2017-09-14T10:22:22","modified_gmt":"2017-09-14T14:22:22","slug":"ginger-marinated-grilled-portobello-mushrooms","status":"publish","type":"post","link":"http:\/\/blogs.butler.edu\/healthyhorizons\/meatless-monday\/ginger-marinated-grilled-portobello-mushrooms\/","title":{"rendered":"Ginger-marinated Grilled Portobello Mushrooms"},"content":{"rendered":"
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Dietitian’s tip:<\/h2>\n

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.<\/p>\n<\/div>\n<\/div>\n

Serves 4<\/div>\n

Ingredients<\/h2>\n
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  1. 4 large portobello mushrooms<\/li>\n
  2. 1\/4 cup balsamic vinegar<\/li>\n
  3. 1\/2 cup pineapple juice<\/li>\n
  4. 2 tablespoons chopped fresh ginger, peeled<\/li>\n
  5. 1 tablespoon chopped fresh basil<\/li>\n<\/ol>\n

    Directions<\/h2>\n

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    Clean mushrooms with a damp cloth and remove their stems. Place in a glass dish, stemless (gill) side up.<\/p>\n

    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.<\/p>\n

    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.<\/p>\n

    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.<\/p>\n

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    Nutritional analysis per serving<\/h2>\n
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    Serving size :1 mushroom<\/h3>\n