Large with a firm texture, portobello mushrooms are good candidates for grilling. They have a satisfying taste and virtually no fat or sodium.

In a small bowl, whisk together the balsamic vinegar, pineapple juice and ginger.

Place the mushrooms in a glass dish, stemless side up. Drizzle the marinade over the mushrooms. Cover and 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.

• 1/4 cup balsamic vinegar
• 1/2 cup pineapple juice
• 2 tablespoons chopped fresh ginger, peeled
• 4 large portobello mushrooms (about 4 ounces each), cleaned and stems removed
• 1 tablespoon chopped fresh basil