Slice the mushrooms in half and add to a bowl with the dark soy
sauce and allow to marinade in the fridge for approx 30 minutes
and then pre-heat the BBQ Grill, setting the grill plate approx 30cm
above the direct heat.
Lightly oil, then season the marinated mushrooms and add them to
(pre-soaked-in-water) skewers.
Dice the tomatoes and onion, rough chop the basil and combine in a
bowl with a drizzle of olive oil and a pinch of salt and pepper. Crumble
the cheese into a bowl and set salsa and cheese aside in the fridge.
Place the skewers on the grill, turning regularly to evenly cook on
all sides and edges until the internal temperature of the mushrooms
reaches 200F.
Remove the skewers from the grill and drizzle with honey and a liberal
sprinkling of toasted sesame seeds.
For a full meal, garnish with Wombok slaw in Summer or Fried Rice
in Winter.
Toss the slaw in your favourite salad dressing. Kewpie Sesame
dressing is great, or a tart vinaigrette is also good if you prefer a less
creamy blend. Add pickled peppers to the slaw for a bit of zing.
Ingredients
Directions
Slice the mushrooms in half and add to a bowl with the dark soy
sauce and allow to marinade in the fridge for approx 30 minutes
and then pre-heat the BBQ Grill, setting the grill plate approx 30cm
above the direct heat.
Lightly oil, then season the marinated mushrooms and add them to
(pre-soaked-in-water) skewers.
Dice the tomatoes and onion, rough chop the basil and combine in a
bowl with a drizzle of olive oil and a pinch of salt and pepper. Crumble
the cheese into a bowl and set salsa and cheese aside in the fridge.
Place the skewers on the grill, turning regularly to evenly cook on
all sides and edges until the internal temperature of the mushrooms
reaches 200F.
Remove the skewers from the grill and drizzle with honey and a liberal
sprinkling of toasted sesame seeds.
For a full meal, garnish with Wombok slaw in Summer or Fried Rice
in Winter.
Toss the slaw in your favourite salad dressing. Kewpie Sesame
dressing is great, or a tart vinaigrette is also good if you prefer a less
creamy blend. Add pickled peppers to the slaw for a bit of zing.