Photo of Grilled Miso-Marinated Mushrooms by WW

Grilled Miso-Marinated Mushrooms

SmartPoints® value per serving
Total Time
43 min
28 min
15 min
Miso, a Japanese fermented soybean paste, is both salty and somewhat sweet. It goes wonderfully with smoky, grilled mushrooms and fresh sweet corn.


Fresh mushroom(s)

8 oz, white, stems trimmed

Fresh shiitake mushroom

8 oz, stems removed

Uncooked oyster mushroom(s)

8 oz, tough stems removed


3 Tbsp, mellow-white variety

Teriyaki sauce

1 Tbsp

Olive oil

2 Tbsp, extra-virgin

Uncooked leek(s)

4 medium, chopped (white and light green parts only; about 2 cups)


4 medium, kernels removed with a knife (about 2 1/4 cups kernels)

Sweet red pepper(s)

¼ cup(s), diced into 1/4-inch pieces

Table salt

¼ tsp, or to taste

Black pepper

¼ tsp, freshly ground, or to taste

Fresh parsley

1 Tbsp, fresh, chopped

Fresh thyme

1 Tbsp, fresh, chopped

Cooking spray

1 spray(s), (5 one-second sprays per serving)


4 cup(s)


  1. Soak twelve 8-inch wooden skewers in water for about 20 minutes. (Or use metal skewers.)
  2. Place 1 of each kind of mushroom on each of the twelve skewers. Place skewers in a large baking pan; set aside.
  3. Place miso, water and teriyaki sauce in a small bowl; mix well. Pour miso mixture over mushrooms; turn skewers to coat and let marinate for 15 minutes.
  4. Meanwhile, prep corn and leeks. Place a large nonstick skillet over medium-high heat. Add oil and leeks; cook, stirring occasionally, for 3 to 4 minutes. Add corn and red pepper; cook, stirring occasionally, for 3 to 4 minutes more. Season mixture with salt and pepper; stir in herbs and set aside until ready to serve.
  5. Preheat grill or coat a stovetop grill pan with cooking spray and heat over medium-high heat. Grill skewers, turning once, about 3 minutes per side. Yields 3 skewers and about a heaping 3/4 cup of corn-leek relish per serving.