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Miso-Orange Glazed Grilled Mushrooms with Coconut-Tahini Dipping Sauce

BBQ Blend
Serves: 2-3
Prep Time: 10 minutes | Cook Time: 15 minutes

Ingredients

For the Miso-Orange Glaze:

  • Juice from 1 large orange
  • Juice from 1 lemon
  • 1 teaspoon honey
  • 1 teaspoon white miso paste
  • 1 teaspoon tamari or coconut aminos
  • 1 tablespoon fresh ginger grated

For the Tahini Dipping Sauce:

  • 1/2 cup full-fat coconut milk
  • 2/3 cup tahini
  • 1 tablespoon coconut sugar
  • 1-2 tablespoon tamari or coconut aminos
  • 1 tablespoon fresh ginger grated
  • pinch chili flakes to taste

For the Mushrooms:

  • 1 pack Guan’s BBQ Blend
  • 2 tablespoons olive oil
  • Pinch of sea salt
  • Pinch of pepper

Instructions

  • Start by making the miso-orange glaze. Add everything into a saucepan and cook on high heat until a boil. Reduce the heat to a simmer and let the sauce reduce down and thicken into a syrup like consistency, about 5 minutes.
  • In the meantime, prepare the dipping sauce by simply blending all the ingredients into a food processor/blender until creamy.
  • Now slightly brush each mushroom with the olive oil, and a sprinkling of salt and pepper. Using a grill pan, grill the mushrooms on high heat until golden brown, about 1 minute each side.
  • While on the grill, generously brush the top side of the mushroom with the miso-orange glaze. Once brushed with the glaze, flip and cook the glazed side for 1-2 more minutes, or until tender. Repeat this step for the remaining side. Serve the grilled mushroom with the tahini dipping sauce and enjoy!