Dietitian’s tip: Because of their larger size and firmer texture, portobello mushrooms are good candidates for stuffing or grilling. They have a satisfying taste and texture with virtually no fat or sodium.

Low sodium = no more than 140 mg of sodium per serving Low fat = no more than 3 g of fat per serving

SERVES 4

Ingredients

4 large portobello mushrooms

1/4 cup balsamic vinegar

1/2 cup pineapple juice

2 tablespoons chopped fresh ginger, peeled

1 tablespoon chopped fresh basil

Directions

Clean mushrooms with a damp cloth and remove their stems. Place in a glass dish, stemless (gill) side up.

To prepare the marinade, in a small bowl whisk together the vinegar, pineapple juice and ginger. Drizzle the marinade over the mushrooms. Cover and let marinate in the refrigerator for about 1 hour, turning mushrooms once.

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Grill or broil the mushrooms on medium heat, turning often, until tender, about 5 minutes on each side. Baste with marinade to keep from drying out. Using tongs, transfer the mushrooms to a serving platter. Garnish with basil and serve immediately.


Nutritional Analysis

(per serving)

Serving size: 1 mushroom
Calories 69 Cholesterol 0 mg
Protein 4 g Sodium 10 mg
Carbohydrate 14 g Fiber 2 g
Total fat 0 g Potassium 778 mg
Saturated fat 0 g Calcium 19 mg
Monounsaturated fat 0 g