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Mushroom and Pepper Kebabs

Ingredients Required:

1 Red Pepper(s)

item(s)

£1.00

1kg Cherry Vine Tomatoes. (s)

kg

£3.96

1kg Exotic Mushroom (Oyster) (s)

kg

£18.00

Bamboo Skewers
Black Pepper (Ground)
Soy Sauce
Sesame Oil
Sesame Seeds

This delicious side pairs perfectly with any burger while providing a nutritious punch to the meal.

Ingredients:

12 ounces button, cremini, or shiitake mushrooms, stemmed and cut into 1/2 inch (1.25 cm) thick slices.
1 large red bell pepper, cored, seeded and cut into 1 1/2 by 1/2 inch (3.8 by 1.25 cm) strips.
1 pint (550 mL) cherry tomatoes.
1/4 cup (60 mL) soy sauce.
2 Tbsp (30 mL) sugar.
1 Tbsp (15 mL) sesame oil.
3 cloves garlic, minced.
2 Tbsp (30 mL) sesame seeds, toasted.
1/2 tsp (2 mL) freshly ground black pepper.
8 to 10 bamboo skewers, soaked for at least 2 hours.

Directions:

  1. Thread mushroom strips onto skewers so they will rest flat on the grill. When threading them, alternate with red pepper strips and cherry tomatoes.
    In a bowl whisk together soy sauce, sugar, sesame oil, garlic, 1 Tbsp (15 mL) sesame seeds, and pepper. Place kebabs in a large container and pour soy sauce mixture over them. Let marinate for about 2 hours, turning once.
  2. Place kebabs on grill and cook over medium heat for 7 to 10 minutes, turning with tongs and brushing regularly with reserved marinade.
  3. The mushrooms and tomatoes should be tender and the peppers browned. Sprinkle with remaining sesame seeds.

By Matthew Kadey, MSc, RD