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Portobello mushroom brochettes with maple, miso, and pineapple glaze from François Chartier Recipe
Ingredients
- 4 bamboo skewers
- 20 mini-portobello mushrooms
- 60 mL (¼ cup) maple syrup
- 15 mL (1 tbsp.) miso
- 60 mL (¼ cup) pineapple juice
- 15 mL (1 tbsp.) olive oil
- 15 mL (1 tbsp.) balsamic vinegar
- 2 cloves (ground)
- 1 clove garlic, pressed
| PREP TIME 10m |
COOK TIME 12m |
TOTAL TIME 22m |
YIELD 12 brochettes |
|---|
Instructions
- Soak the bamboo skewers in water.
- Wipe the mushrooms with a clean, dry tea towel to remove any earth stuck to them.
- Thread mushrooms onto the skewers.
- Set aside.
The glaze :
- In a bowl, whisk together all other ingredients.
- Set aside.
- Preheat the BBQ to medium.
- Place mushroom brochettes on the grill and cook 5 or 6 minutes per side.
- When cooked, brush them evenly with glaze and then roll them quickly on the grill before removing them.
A recipe from Iga
2020-07-03
https://www.flyers-on-line.com/data/recipes/7254/portobello-mushroom-brochettes-with-maple-miso-and-pineapple-glaze-from-fran-ois-chartier.jpg
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