Teriyaki Chestnut Mushroom Skewers with Vegetables:


  • 1 pound chestnut mushrooms, stems removed
  • 1 red bell pepper, cut into bite-sized pieces
  • 1 green bell pepper, cut into bite-sized pieces
  • 1 yellow onion, cut into bite-sized pieces
  • Wooden skewers, soaked in water for 30 minutes
  • For the marinade:
    • 1/2 cup soy sauce
    • 1/4 cup brown sugar
    • 1/4 cup rice vinegar
    • 1 tbsp sesame oil
    • 2 garlic cloves, minced
    • 1 tbsp fresh ginger, grated
    • 2 tbsp cornstarch
    • 1/4 cup water


  1. In a small saucepan, combine the soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat and cook for 5-7 minutes, until the sugar has dissolved and the mixture has thickened slightly.
  2. In a separate bowl, whisk together the cornstarch and water until the cornstarch has dissolved. Add this mixture to the saucepan and whisk until the mixture has thickened to a glaze-like consistency. Remove from heat and let cool.
  3. Preheat your grill or broiler to high heat.
  4. Thread the chestnut mushrooms, bell peppers, and onions onto the wooden skewers, alternating the vegetables and mushrooms.
  5. Brush the skewers with the teriyaki glaze, making sure to coat all sides.
  6. Grill or broil the skewers for 10-12 minutes, turning occasionally and brushing with additional glaze as desired.
  7. Serve the skewers hot, garnished with sesame seeds and chopped green onions, if desired.

These Teriyaki Chestnut Mushroom Skewers with Vegetables are a delicious and healthy meal that’s perfect for a summer barbecue or a weeknight dinner. The chestnut mushrooms add a savory and meaty flavor to the skewers, while the colorful vegetables provide a pop of freshness and crunch. Enjoy!

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