Teriyaki mushrooms – Vegan BBQ recipes – goodhousekeeping.com

Vegan teriyaki mushrooms BBQ

Oscar Hather

These gorgeous portobellini mushrooms come in a tasty teriyaki sauce. Perfect for a vegan BBQ option as a main or side. If you want to skip the BBQ, cook them for the same amount of time under a hot grill on a lined baking tray. 

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Cal/Serv: 257

Makes: 4 servings

Prep Time: 0 hours 20 mins

Cook Time: 0 hours 20 mins

Total Time: 0 hours 40 mins

2 tbsp.

vegetable oil

1

garlic clove, crushed

3

cm piece fresh root ginger, peeled and grated

150 ml

teriyaki sauce

5 tbsp.

sugar

2 tbsp.

rice vinegar

600 g

portobellini mushrooms

3

spring onions, finely shredded

2 tsp.

sesame seeds

  1. Heat oil, garlic and ginger in a medium pan over medium heat until sizzling. Add teriyaki sauce, sugar and vinegar and bubble vigorously for 8-10min until slightly reduced.
  2. Place mushrooms in a large bowl, add half the teriyaki sauce and mix gently with your hands. Set aside for 30min to marinate.
  3. Barbecue mushrooms over low heat, gill-side down for 3-4min more until tender. Transfer to a plate, drizzle with any remaining sauce and scatter over the spring onions and sesame seeds.

GH Tip: If the bars of your grill are widely spaced, place a metal cooling rack on top to help prevent the mushrooms falling through.

Per serving:

  • Calories: 257
  • Protein: 5g
  • Fat: 7g
  • Sat fat: 1g
  • Carbs: 42g
  • Sugars: 39g
  • Fibre: 2g

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