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Home Health Library Recipes ginger-marinated-grilled-portobello-mushrooms

Ginger-marinated grilled portobello mushrooms

Nutrition Facts

Serving Size 1 mushroom
Calories 60

Amount Per Serving
Monounsaturated fat Trace
Saturated fat Trace
Total fat Trace
Sodium 15 mg
Cholesterol 0 mg
Dietary fiber 2 g
Protein 3 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Large with a firm texture, portobello mushrooms are good candidates for grilling. They have a satisfying taste and virtually no fat or sodium.


(Serves 4)
  • 1/4 cup balsamic vinegar
  • 1/2 cup pineapple juice
  • 2 tablespoons chopped fresh ginger, peeled
  • 4 large portobello mushrooms (about 4 ounces each), cleaned and stems removed
  • 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.
Last Updated: February 5th, 2020