Sesame Mushroom Kabobs

INGREDIENTS

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

INSTRUCTIONS

Toasting the sesame seeds brings out their flavor and is easy to do. Just place the seeds in a dry skillet over moderate heat and cook and stir until the seeds are golden.

Cut mushrooms into 1/2-inch thick slices. Cut white parts of green onions into 1-1/2 inch pieces; finely chop enough green onion greens to make 1/4 cup; set aside for later use. Cut peppers into 1-1/2 inch squares. Thread mushrooms onto skewers so they will lie flat on grill, alternating with green onion whites and pepper squares, threaded crosswise. Arrange skewers in snug-fitting baking dish. To prepare marinade: In small bowl, whisk together soy sauce, sugar, sesame oil, garlic, 1 tablespoon of the sesame seeds and the black pepper. Pour marinade over skewers; turn to coat all sides. Cover and marinate at room temperature 30 minutes or up to 2 hours in the refrigerator, turning once. Preheat rack for outdoor grill or broiler. Place skewers on 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 green onion greens and remaining 1 tablespoon sesame seeds; serve hot or at room temperature.

*To toast, place seeds in a skillet over medium heat; cook and stir just until golden, about 30 seconds.

Yield: 4 to 6 servings