Ginger-Marinated Grilled Portobello Mushrooms

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

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

¼ cup balsamic vinegar

½ 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

Directions at mayoclinic.org

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer