Ginger-Marinated Grilled Portabella Mushrooms

• 4 large portabella mushrooms or 8 baby portabella mushrooms
• 1/4 cup balsamic vinegar
• 1/2 cup pineapple juice
• 2 tablespoons chopped fresh ginger, peeled
• black pepper (optional)
• 1 tablespoon chopped fresh basil

1. Clean mushrooms with a damp cloth and remove their stems. Place in a glass dish, stemless (gill) side up.
2. 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.
3. Prepare a hot fire in a charcoal grill or heat 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 form the heat source.
4. 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.

portabella mushrooms, balsamic vinegar, pineapple juice, fresh ginger, black pepper, fresh basil

Taken from www.food.com/recipe/ginger-marinated-grilled-portabella-mushrooms-195632 (may not work)