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Soy-Grilled Mushrooms and Peppers Recipe

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3.9 from 1 review

Delight in the savory and slightly sweet flavors of these Soy Grilled Mushrooms and Peppers. Marinated with a blend of low-sodium soy sauce, brown sugar, garlic, and ginger, then perfectly grilled for a smoky char, this vegetarian dish makes a delicious appetizer or side that’s bursting with umami and freshness from green onions.

  • Total Time: 2 hours 25 minutes
  • Yield: 4 servings

Ingredients

Marinade

  • 1/3 cup low-sodium soy sauce
  • 3 tablespoons packed light brown sugar
  • 1/4 cup rice wine vinegar
  • 1 tablespoon oyster sauce (optional)
  • 2 medium cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 2 teaspoons cornstarch, mixed with 2 teaspoons water

Main Ingredients

  • 1 lb mixed mushrooms
  • 8-12 mini sweet peppers
  • Black pepper to taste
  • Sliced green onions (for garnish)

Instructions

  1. Prepare the Marinade: In a shallow bowl, whisk together the soy sauce, light brown sugar, rice wine vinegar, optional oyster sauce, minced garlic, grated ginger, and the cornstarch-water mixture until the sugar and cornstarch are fully dissolved and the marinade is smooth.
  2. Marinate the Vegetables: Add the mixed mushrooms and mini sweet peppers to the marinade. Fold and toss gently until the vegetables are evenly coated with the flavorful mixture. Season with black pepper to taste for added depth.
  3. Refrigerate to Marinate: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours or up to 4 hours. Occasionally toss the mushrooms and peppers to ensure even absorption of the marinade flavors throughout.
  4. Preheat Grill or Stovetop Pan: When ready to cook, remove the mushrooms and peppers using a slotted spoon to drain excess marinade, reserving 2 tablespoons of the marinade. Preheat an outdoor grill to 400°F or prepare a large nonstick pan by greasing it well on the stovetop for indoor cooking.
  5. Grill the Vegetables: Place the mushrooms and peppers on a sheet of nonstick aluminum foil or directly in a grill pan. Grill for 6-8 minutes, tossing occasionally until the vegetables are nicely charred and tender.
  6. Serve and Garnish: Transfer the grilled mushrooms and peppers to a serving bowl. Drizzle with the reserved marinade and toss to coat evenly. Top with sliced green onions for a fresh, vibrant finish. Serve warm and enjoy this savory dish.

Notes

  • Oyster sauce is optional; omit for a vegetarian-friendly version or substitute with mushroom sauce.
  • Mixed mushrooms can include cremini, shiitake, and button mushrooms for variety in texture and flavor.
  • Mini sweet peppers add color and sweetness; substitute with bell peppers if mini ones are unavailable.
  • For indoor cooking, a well-greased nonstick pan replicates grill marks and imparts some char.
  • Marinating for at least 2 hours enhances flavor, but avoid exceeding 4 hours to maintain mushroom texture.
  • Use low-sodium soy sauce to control saltiness and better balance the flavors.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish
  • Method: Grilling
  • Cuisine: Asian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/soy-grilled-mushrooms-and-peppers-recipe/