Korean Skewered Mushrooms and Scallions
Great side dish flavor to serve with the grilled entree.

Servings: 6

• 12 ounces fresh white mushrooms
• 2 bunches large (about 10) scallions (green onions)
• 2 medium-sized yellow and/or green bell peppers
• 1/4 cup soy sauce
• 3 tablespoons sugar
• 1 tablespoon dark Asian sesame oil
• 4 large garlic cloves, finely chopped (about 4 teaspoons)
• 2 tablespoons sesame seeds, toasted*, divided
• 1/2 teaspoon ground black pepper

Trim mushroom stems; cut in 1/2 inch thick slices. Cut white parts of scallions into 1 1/2 inch pieces. Trim and finely chop enough scallion greens to make 1/4 cup; set aside for later use. Cut bell peppers in 1 1/2 inch squares. Thread mushrooms onto skewers so they will lie flat on the grill, alternating with scallion whites and bell pepper squares, threaded crosswise. Arrange skewers in a snug-fitting baking dish.

To prepare marinade: In a small bowl, whisk together soy sauce, sugar, oil, garlic, 1 tablespoon of the sesame seeds and the black pepper. Pour marinade over skewers; turn to coat all sides; cover and marinate 30 minutes or up to 2 hours, turning once. Preheat grill or broiler to high. Place skewers on a rack; grill or broil, brushing often with marinade, until mushrooms are tender and vegetables are browned, 3 to 5 minutes per side. Sprinkle with reserved chopped scallion greens and remaining 1 tablespoon sesame seeds; serve hot or at room temperature.

Per Serving: 97 Calories; 4g Fat (35.0% calories from fat); 1g Saturated Fat; 3g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 690mg Sodium. Exchanges: 0 Grain Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

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