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Ginger-Marinated Grilled Mushrooms
Shankar Krishnamurthy
Category:   Vegetarian 


  • 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.
  • 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.
  • (Mushrooms are great in texture. Being firm, they are good for stuffing or grilling. They have virtually no fat or sodium).


  • 200 gm large mushrooms
  • 1/4 cup balsamic vinegar
  • 1/2 cup pineapple juice
  • 2 tablespoons chopped fresh ginger, peeled
  • 1 tablespoon chopped fresh basil
Shankar Krishnamurthy is a celebrity chef and restaurateur.

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