Teriyaki Filled Mushrooms
This recipe is ideal for entertaining. Light the bbq and fill mushrooms with ricotta cheese, diced mushroom and bamboo shoots along with a delicious splash of Kikkoman Teriyaki Sauce with toasted sesame.
- Preparation Time5 mins
- Cooking Time20 mins
- 8 large mushrooms
- 1 tsp peanut oil
- 100g chopped bamboo shoots
- 2 tbsp ricotta
- 1 tbsp grated Parmesan
- 2 tsp chopped parsley
- 4 tbsp Kikkoman Teriyaki Sauce with Toasted Sesame
Firstly remove the stalks from the mushrooms and chop the stalks finely into small cubes.
Add to a pan the peanut oil, chopped mushroom stalks and bamboo shoots and stir, over a gentle heat.
Mix the parmesan with the ricotta and scoop into each of the empty mushrooms, where the stalks have been removed.
Add the parsley and Kikkoman Teriyaki Sauce with Toasted Sesame to the frying pan mixture and cook for a further minute.
Fill each mushroom with the mixture from the frying pan.
Place the mushrooms, filling side up, on a bbq and grill for 10 to 12 minutes.
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