24 cremini mushrooms
12 wooden skewers
Prepare the marinade in a large bowl and whisk to combine. Clean mushrooms and slightly trim stocks. Place mushroom, cap down and cut in half through the stem. Then add to the marinade. Mix and let rest for 30 minutes or overnight in a zip lock bag.
Thirty minutes before barbecuing, soak wooden skewers in a bowl of warm water for 30 minutes. Drain mushrooms and thread 4 pieces onto each stick through the stem and cap. Place on a tray ready to bbq.
Heat the grill to medium high heat and cook for 2-3 minutes on each side. Arrange on a platter and add green onion slices and freshly ground pepper. Serve hot or at room temperature.
Chef’s note: Use regular soya sauce if sweet thai soya sauce is not available.
24 cremini mushrooms
12 wooden skewers
Prepare the marinade in a large bowl and whisk to combine. Clean mushrooms and slightly trim stocks. Place mushroom, cap down and cut in half through the stem. Then add to the marinade. Mix and let rest for 30 minutes or overnight in a zip lock bag.
Thirty minutes before barbecuing, soak wooden skewers in a bowl of warm water for 30 minutes. Drain mushrooms and thread 4 pieces onto each stick through the stem and cap. Place on a tray ready to bbq.
Heat the grill to medium high heat and cook for 2-3 minutes on each side. Arrange on a platter and add green onion slices and freshly ground pepper. Serve hot or at room temperature.
Chef’s note: Use regular soya sauce if sweet thai soya sauce is not available.
