4 large portabello mushrooms
4 oz pineapple juice
2 oz balsamic vinegar
2 T fresh ginger, peeled and chopped
1 T honey or other sweetener
Romaine lettuce
Fresh basil, chopped

Clean mushrooms and remove stems and put upside-down in a non-metal dish. In a separate container combine pineapple juice, vinegar and ginger and pour over mushrooms. Marinate covered for at least an hour, flipping mushrooms over after about 30 minutes. Cook on nonstick grill over medium heat, about 5 minutes on each side, turning occasionally. Serve immediately on romainelettuce leaf surrounded by basil.

4 servings, each 53 calories:   4% from fat (0.3 g),  85% from carbohydrates (12.3 g),  11% from protein (1.6 g).  Sodium 75 mg,  Fiber 2.3 g.

Healing Heart Hint

If a grill or barbeque is not available, these can be broiled (lowest rack away from flame) or sauteed in the marinade on in non-stick pan.

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©2002 Dr. Neal Pinckney

Healing Heart Foundation       www.kumu.org