Ginger-Marinated Grilled Portobello Mushrooms are a savory and healthy dish featuring large portobello caps marinated in a flavorful blend of balsamic vinegar, pineapple juice, and fresh ginger. Grilled to perfection, these mushrooms offer a hearty texture and rich taste, making them an excellent plant-based entrée or side.
Active Time
70 mins
Total Time
70 mins
Total Servings
4 Serves
How to Make It
1. Step
In a small bowl, whisk together 1/4 cup balsamic vinegar, 1/2 cup pineapple juice, and 2 tablespoons peeled and chopped fresh ginger.
2. Step
Place 4 cleaned and stemmed portobello mushrooms, stemless side up, in a glass dish. Pour the marinade over the mushrooms, ensuring they are evenly coated. Cover and refrigerate for about 1 hour, turning the mushrooms once halfway through.
3. Step
Preheat a charcoal or gas grill to medium heat. Lightly coat the grill rack with cooking spray to prevent sticking.
4. Step
Remove the mushrooms from the marinade and place them on the grill. Cook for approximately 5 minutes on each side, basting occasionally with the remaining marinade to keep them moist.
5. Step
Once tender and cooked through, transfer the mushrooms to a serving platter. Garnish with 1 tablespoon of chopped fresh basil and serve immediately.
Ingredients
1/4 cup balsamic vinegar
1/2 cup pineapple juice
2 tablespoons fresh ginger, peeled and chopped
4 large portobello mushrooms (about 4 ounces each), cleaned and stems removed
