Shiitake and Scallion Kebabs

Serves: 4
Total Calories: 174


1 bunch scallion, large, both white and green parts, trimmed
24 mushrooms, shiitakes, fresh, stemmed, small, caps wiped clean with dampened paper towels
3 tablespoons soy sauce
3 tablespoons rice cooking wine, mirin, or cream sherry
1 tablespoon sugar
1 clove garlic, minced


1. Preheat the grill to high.

2. Cut the scallions crosswise into pieces the size of the mushroom caps, about 1 1/2 inches. Thread the shiitake caps onto the skewers so they will lie flat on the grill, alternating with pieces of scallion, threaded on crosswise. There should be 3 mushroom caps and 4 scallion pieces on each kebab. Reserve any leftover scallion pieces for another use.

3. Combine the soy sauce, mirin, sugar, and garlic in a small bowl and whisk until the sugar is dissolved.

4. When ready to cook, arrange the kebabs on the hot grate and grill, turning with tongs and brushing with the soy mixture, until the shiitakes are tender and the scallions are nicely browned, 3 to 5 minutes per side (6 to 10 in all). Serve immediately.

Serves 4 as an appetizer or side dish

Nutritional Facts:

Serves: 4
Total Calories: 174
Calories from Fat: 0

This Shiitake and Scallion Kebabs recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

More Recipes from the The Barbecue Bible Cookbook:
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