Email to Kim W      

Recipe Categories: krwact's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS EGGS ETHNIC FISHandSEAFOOD FRUIT MARINADES MEATS Mixes Muffins PASTA PASTRIES PIZZA POULTRY RICE SALADandDRESSING SAUCES SideDishes SNACKS SOUPSandSTEWS Spreads VEGETABLES VEGETARIAN

Grll. Miso-Mushr. w/ Corn & Leek relish




Source of Recipe


WW Community


Recipe Introduction


POINTS® Value | 5
Servings | 4


List of Ingredients




8 oz mushroom(s), white, stems trimmed
8 oz mushroom(s), shiitake, stems removed
8 oz mushroom(s), oyster, tough stems removed
3 Tbsp miso, mellow-white variety
4 Tbsp water
1 Tbsp teriyaki sauce
2 Tbsp olive oil, extra-virgin
4 medium leek(s), chopped (white and light green parts only; about 2 cups)
4 medium corn on the cob, kernels removed with a knife (about 2 1/4 cups kernels)
1/4 cup sweet red pepper(s), diced into 1/4-inch pieces
1/4 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste
1 Tbsp parsley, fresh, chopped
1 Tbsp thyme, fresh, chopped
1 serving cooking spray (5 one-second sprays per serving)

Recipe



Soak twelve 8-inch wooden skewers in water for about 20 minutes. (Or use metal skewers.)

Place 1 of each kind of mushroom on each of the twelve skewers. Place skewers in a large baking pan; set aside.

Place miso, water and teriyaki sauce in a small bowl; mix well. Pour miso mixture over mushrooms; turn skewers to coat and let marinate for 15 minutes.

Meanwhile, prep corn and leeks. Place a large nonstick skillet over medium-high heat. Add oil and leeks; cook, stirring occasionally, for 3 to 4 minutes. Add corn and red pepper; cook, stirring occasionally, for 3 to 4 minutes more. Season mixture with salt and pepper; stir in parsley and thyme and set aside until ready to serve.

Preheat grill or coat a stovetop grill pan with cooking spray and heat over medium-high heat. Grill skewers, turning once, about 3 minutes per side. Yields 3 skewers and about a heaping 3/4 cup of corn-leek relish per serving.