Ginger-Marinated Grilled Portobello Mushrooms
Prep Time
Cooking Time
Total Time
Servings: 4 (135 G ) Prep Time: (Marinate Time: 1 Hour) Cook Time: 10 Minutes
Yield: 4
  • 4 large portobello mushrooms
  • ¼ c balsamic vinegar
  • ½ c fresh pineapple juice
  • 2 Tbl chopped fresh ginger, peeled
  • 1 Tbl chopped fresh basil
  1. Clean the mushrooms by gently wiping them clean with a damp cloth or paper towel.
  2. Remove their stems and place in a glass or ceramic dish, gill side up; set aside.
  3. Marinade
  4. Prepare the marinade in a small bowl by whisking together the vinegar, pineapple juice (use canned if fresh is not available) and ginger (mince the ginger finely if you like a milder taste)
  5. Drizzle the mushrooms with the marinade and cover with plastic wrap.
  6. Refrigerate and marinate about an hour, turning them over at the 30 minute mark.
  7. Grill
  8. Prepare your grill (if you don't have an outdoor grill, you can use your oven's broiler).
  9. Using olive oil and a brush or cooking spray, coat the cooking rack (if you're using spray, stand back and be careful spraying it)
  10. Grill (or broil) the mushrooms on medium heat for about 5 minutes on each side or until tender.
  11. Baste with marinade while they cook to keep them from drying out and turn often if they're getting too dark.
  12. Transfer the finished mushrooms to a serving platter with tongs.
  13. Garnish with the fresh basil and serve immediately.
Recipe by Baby to Boomer Lifestyle at