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Sesame Mushroom Kabobs

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Ingredients

  • 12 ounces fresh white mushrooms cleaned, trimmed
  • 10 large green onions (scallions)
  • 2 medium sweet yellow and/or green bell peppers
  • 1/4 cup soy sauce
  • 3 tablespoons sugar
  • 1 tablespoon toasted sesame oil
  • 4 teaspoons finely-chopped garlic
  • 2 tablespoons sesame seeds toasted*, divided
  • 1/2 teaspoon freshly-ground black pepper

Details

Servings 4

Preparation

Step 1

* To toast, place seeds in a skillet over medium heat; cook and stir just until golden, about 30 seconds.

Cut mushrooms into 1/2-inch thick slices. Cut white parts of green onions into 1 1/2-inch pieces; finely chop enough green onion greens to make 1/4 cup; set aside for later use. Cut peppers into 1 1/2-inch squares.

Thread mushrooms onto skewers so they will lie flat on grill, alternating with green onion whites and pepper squares, threaded crosswise. Arrange skewers in snug-fitting baking dish.

To prepare marinade: In small bowl, whisk together soy sauce, sugar, sesame oil, garlic, 1 tablespoon of the sesame seeds and the black pepper. Pour marinade over skewers; turn to coat all sides. Cover and marinate at room temperature 30 minutes or up to 2 hours in the refrigerator, turning once.

Preheat rack for outdoor grill or broiler. Place skewers on rack; grill or broil, brushing often with marinade, until mushrooms are tender and vegetables are browned, 3 to 5 minutes per side.

Sprinkle with reserved chopped green onion greens and remaining 1 tablespoon sesame seeds; serve hot or at room temperature.

This recipe yields 4 to 6 servings.

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