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    Grilled Miso-Marinated Mushrooms with Co


    Source of Recipe


    WW Community

    Recipe Introduction


    POINTS® Value | 9
    Servings | 4
    Preparation Time | 28 min
    Cooking Time | 15 min

    List of Ingredients




    8 oz mushroom(s), white, stems trimmed
    8 oz shiitake mushroom(s), stems removed
    8 oz raw oyster mushrooms, 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 herbs 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.

 

 

 


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