No Tacos today.  Sorry.  Today is actually Mushroom Day over at Chez Us, and I am sharing this recipe for an amazing Teriyaki Portobello Mushroom Kabobs.  This quick and easy recipe is one that I developed for the Mushroom Channel, and I am really thrilled how great it came out.  The slightly nutty and spicy teriyaki really compliments all of the ingredients in this easy summer recipe, and it makes a great vegetarian option.

Teriyaki Portobello Mushroom Kabobs | Chez Us

Kabobs are one of my go-to summer recipes as they are easy to make, and there is minimal cleanup.  YEAH!  As well, they are pretty darn versatile, and you can get as creative as you want.  For instance, Lenny thinks pineapple shouldn’t be included with savory, but then he tried this recipe and swooned.  We think you will love it too!

Happy Summer!

Thank you for joining us at the Chez Us table;  we love having you here.

Have you made this recipe?  Please share what recipes you are enjoying from our site with us – we’d love to see them.  Use the hashtag #chezuseats on social media channels, then we can pull a chair up to your virtual table and share with our friends.

Teriyaki Portobello Mushroom Kabobs


1 cup (packed) light brown sugar

1 cup mirin

1 cup of soy sauce

1 tablespoon sesame oil

1/4 teaspoon sriracha sauce

4 large portabella mushrooms

1 fresh pineapple

1 large red onion

olive oil

How To:

Teriyaki sauce
Place the brown sugar, mirin and soy sauce in a small saucepan and place over medium heat, and stir to dissolve the sugar. Reduce the heat and gently simmer, stirring occasionally, until slightly thickened. This will take 40 – 50 minutes. Remove from the heat, stir in the sesame oil, and then let cool.

Core the pineapple and onion into even sized cubes. Using a paper towel or mushroom brush remove any dirt from the mushrooms. Remove the stem, and then cut into quarters. Evenly skewer the mushrooms, pineapple, and onions.

Preheat the grill to 400.

Lightly spray or drizzle olive oil on each skewer, then place on the grill. Baste with some of the teriyaki sauce. Grill until lightly browned, about 3-5 minutes.

Turn over the kabob, baste with more teriyaki and grill another 3-5 minutes until the mushrooms and onions are cooked throughout and the pineapple is caramelized.



**disclaimer:  This post is a collaboration between the Mushroom Channel and Chez Us.  All content and photos are my own and were not influenced by other parties.  We appreciate our readers supporting sponsors that allow us to create exciting content for Chez Us}.


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