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 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.