Name: Grilled Portobello Mushrooms with Ginger Marinade
Yield: 4 servings
Ingredients: 4 large portabella mushrooms; 0.25 cup balsamic vinegar; 0.5 cup pineapple juice; 2 tablespoons fresh ginger, peeled and chopped; 1 tablespoon fresh basil, chopped

Ready in: 20 mins

Serves: 4 servings

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

1.	Begin by cleaning the large portabella mushrooms with a damp cloth and delicately removing their stems.
2.	Arrange the mushrooms in a glass dish, ensuring the stemless (gill) side is facing up.
3.	To prepare the marinade, in a small bowl, skillfully whisk together the balsamic vinegar, pineapple juice, and freshly chopped ginger.
4.	Drizzle the marinade generously over the mushrooms, ensuring each piece is well coated.
5.	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.
6.	Next, ignite a hot fire in a charcoal grill or preheat a gas grill or broiler to the desired temperature.
7.	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.
8.	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.
9.	To prevent the mushrooms from drying out, baste them occasionally with the remaining marinade.
10.	With the aid of tongs, delicately transfer the grilled mushrooms to a decorative serving platter.
11.	To enhance the dish, garnish with freshly chopped basil and serve immediately to enjoy its delightful flavors.
12.