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Grilled Portobello Perfection

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ingredients

4  portobello mushroom caps, cleaned and with stems removed
1/2 cup Kikkoman Teriyaki Takumi Sauce, Garlic and Green Onion
1/4 cup sundried tomatoes, finely chopped (drain and pat dry with paper towels if packed in olive oil)
1/4 cup chopped fresh basil
8 ounces shredded Monterey Jack or mozzarella cheese

directions

  1. Heat grill to medium heat (325°F).
  2. Mix Teriyaki Takumi Sauce with sundried tomatoes and basil. 
  3. Place mushrooms in a shallow dish and pour an equal amount of Takumi mixture into each cap.  
  4. Let stand for 1 hour.Place mushrooms directly onto grill rack and cook for 8 minutes (10-12 minutes for extra large mushrooms).
  5. Top with cheese and grill 3-4 minutes more or until cheese is melted. 
  6. Slice and serve hot as a side dish or appetizer.

Brandon English’s winning recipe from Kikkoman’s Teriyaki Tailgate Grilling Cook-off at Falcons Landing.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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