Grilled Portobello Mushrooms with Ginger Marinade
Ingredients: 5
A delicious and flavorful dish featuring grilled portobello mushrooms marinated in a zesty ginger concoction.
Ingredients
| 4 | large portabella mushrooms |
|---|---|
| 1⁄4 | cup balsamic vinegar |
| 1⁄2 | cup pineapple juice |
| 2 | tablespoons fresh ginger, peeled and chopped |
| 1 | tablespoon fresh basil, chopped |
Instructions
-
- Begin by cleaning the large portabella mushrooms with a damp cloth and delicately removing their stems.
- Arrange the mushrooms in a glass dish, ensuring the stemless (gill) side is facing up.
- To prepare the marinade, in a small bowl, skillfully whisk together the balsamic vinegar, pineapple juice, and freshly chopped ginger.
- Drizzle the marinade generously over the mushrooms, ensuring each piece is well coated.
- Cover the dish and allow the mushrooms to infuse with the marinade in the refrigerator for approximately 1 hour, remembering to turn the mushrooms midway through for even flavor.
- Next, ignite a hot fire in a charcoal grill or preheat a gas grill or broiler to the desired temperature.
- Prior to grilling, lightly coat the grill rack or broiler pan with cooking spray, positioning it 4 to 6 inches away from the heat source.
- Grill or broil the marinated mushrooms on medium heat, skillfully turning them often to ensure even cooking, until they reach a tender consistency, typically taking about 5 minutes per side.
- To prevent the mushrooms from drying out, baste them occasionally with the remaining marinade.
- With the aid of tongs, delicately transfer the grilled mushrooms to a decorative serving platter.
- To enhance the dish, garnish with freshly chopped basil and serve immediately to enjoy its delightful flavors.
Jul 19, 2024