Name: Terriyaki BBQ Mushroom Skewers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1 cup water; ¼ cup salt reduced soy sauce; 2 tbsp brown sugar; 1 tbsp honey; 1 ½ tsp crushed ginger; 1 tsp crushed garlic; 1 tbsp corn flour; 6 portobello mushrooms; 2 tbsp vegetable oil; 1 tbsp sesame seeds; 2 cups cabbage salad, to serve

Terriyaki BBQ Mushroom Skewers

Yields6 Servings

Prep Time15 minsCook Time10 minsTotal Time25 mins

Ingredients

1 cup water

¼ cup salt reduced soy sauce

2 tbsp brown sugar

1 tbsp honey

1 ½ tsp crushed ginger

1 tsp crushed garlic

1 tbsp corn flour

Portobello Mushroom Skewers

6 portobello mushrooms

2 tbsp vegetable oil

1 tbsp sesame seeds

2 cups cabbage salad, to serve

1

To make the teriyaki sauce, combine the water, soy sauce, brown sugar, honey, garlic and ginger in a small saucepan over low heat. Allow to simmer, gently until the sugar has dissolved and the sauce starts to reduce slightly.

2

Place the corn flour in a small bowl. Add 1-2 tablespoons of the teriyaki sauce to the bowl and stir to combine. Transfer the corn flour mixture to the saucepan and stir continuously over low heat until the sauce starts to thicken. Remove from the heat and set aside.

3

To prepare the portobello mushroom skewers, remove the stems from each mushroom then cut the mushroom caps into slices, 2cm thick. Use a double skewer and thread the stem and each slice of mushroom onto the skewer.

4

Use a pastry brush to coat the mushrooms in the teriyaki sauce.

5

Preheat a BBQ to medium heat. Oil the BBQ plate with vegetable oil. Place the skewers onto the BBQ and cook for 4-5 minutes on each side. Once the mushroom skewers have been turned, brush with the teriyaki sauce again.

6

Remove the mushroom skewers from the BBQ. Glaze with the remaining teriyaki sauce and sprinkle with sesame seeds.

7

Serve with cabbage salad.