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Sweet & Spicy Teriyaki Grilled Portobello Mushrooms and Veggies


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!

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