Grilled Mushrooms [or broiler]

Grilled Mushrooms [or broiler]

Comments: Serve along with barbecued lemony Dijon mustard chicken whites.
Grill along with chicken and serve over boiled rice or noodles, even as an appetizer.
These can also be browned under preheated oven broiler, onto a greased oven rack.
Servings: 4
Ingredients Preparation

1/4 cup [60 mL] freshly squeezed lemon juice
2 tablespoons [30 mL] liquid honey
2 tablespoons [30 mL] soy sauce
1 tablespoon [15 mL] freshly grated ginger
1 tablespoon [15 mL] vegetable oil
1 clove garlic, minced
1 pound [454 g] fresh mushrooms, cleaned
1 medium-size red onion, cut into wedges
4 ounces [113 g] snow peas
Roasted sesame seeds [optional]

8 wooden skewers
[pre-soaked in water for about 10 minutes to prevent burning]



Into a large bowl, whisk together lemon juice, honey, soy sauce, grated ginger, vegetable oil and minced garlic.
Stir in mushrooms, red onion wedges and snow peas.
Leave to marinate for approximately 30 minutes, stirring occasionally.
Preheat barbecue.
Alternately thread vegetables onto soaked wooden skewers.
Grill onto hot greased barbecue rack for about 3 minutes on each side, brushing with marinade.
Serve, sprinkled with sesame seeds if desired.