Margarita Kruchinskaya, Period 8
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
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
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.