Sweet & Spicy Teriyaki Grilled Portobello Mushrooms and Veggies
Directions
Prep
30 minutes
Cook
10-15 minutes
Total
30-45 min
Ingredients
4 large portobello mushrooms (about 3 ounces each)
1 bunch asparagus, stems trimmed
2 zucchini, sliced lengthwise
1 red onion, sliced
1 large red bell pepper, sliced lengthwise
1 cup Kinder’s Sweet & Spicy Teriyaki Sauce, divided
2 tbsp. olive oil
1 green onion, chopped
1 tbsp. sesame seeds, for garnish
-
Step 1
Use a damp towel to gently wipe the mushrooms clean. Use the dull side of a paring knife to gently scrape off the gills from the underside of the mushroom.
-
Step 2
Place mushrooms in a large bowl or large ziplock bag and pour ½ cup of Kinder’s Sweet & Spicy Teriyaki Marinade, covering the mushrooms. Place in refrigerator and marinate for 6 hours to overnight.
-
Step 3
Preheat grill to medium-high heat to 450º F.
-
Step 4
Remove mushrooms from marinade and remove any excess marinade.
-
Step 5
Place asparagus, zucchini, red onion and bell pepper onto baking sheet and drizzle with olive oil on all sides of vegetables.
-
Step 6
Place mushrooms and vegetables on grill and cook 3-4 minutes per side until they are nicely charred and tender.
-
Step 7
Remove vegetables to a large serving dish.
-
Step 8
Remove mushrooms to a cutting board and slice thinly. Place mushrooms on top of grilled vegetables.
-
Step 9
Drizzle remaining Kinder’s Sweet & Spicy Teriyaki Marinade over mushrooms and vegetables.
-
Step 10
Garnish with green onions and sesame seeds. Serve and Enjoy!
30 minutes Prep
10-15 minutes Cook
4 Servings
Ingredients
4 large portobello mushrooms (about 3 ounces each)
1 bunch asparagus, stems trimmed
2 zucchini, sliced lengthwise
1 red onion, sliced
1 large red bell pepper, sliced lengthwise
1 cup Kinder’s Sweet & Spicy Teriyaki Sauce, divided
2 tbsp. olive oil
1 green onion, chopped
1 tbsp. sesame seeds, for garnish
Share
