Korean Mushroom Kebabs

• 12 ounces large white mushrooms, cleaned, cut in 1/2-inch slices
• 2 bunches large green onions, white parts cut in 1/2-inch pieces, chop1/4 cup of the green parts & set aside
• 2 medium green peppers, deseeded, cut into 1 1/2-inch squares
• 14 cup soy sauce (I use lite)
• 3 tablespoons sugar
• 1 tablespoon dark sesame oil
• 4 -6 garlic cloves, finely chopped
• 2 tablespoons sesame seeds, toasted, divided
• 12 teaspoon black pepper
• bamboo skewer, soaked in water for at least an hour

1. Alternately thread the mushroom, green onion & green pepper on your skewers.
2. Thread the mushrooms & peppers so they will lay flat on the grill.
3. Place skewers in one layer in a snug flat dish.
4. Mix together the soy,sugar, oil, garlic, black pepper and 1 tbsp of the sesame seeds.
5. Pour the marinade over the skewered mushrooms, flip the skewers so both sides are well coated.cover place in the fridge for 30 minutes up to 2 hours.turn them once.
6. Preheat grill or broiler to high.
7. Grill or broil the skewers brushing them with the marinade.
8. Cook until browned 3-5 minutes per side.
9. Just before serving sprinkle with remaining sesame seeds and chopped green onions - serve hot.

white mushrooms, green onions, green peppers, soy sauce, sugar, sesame oil, garlic, sesame seeds, black pepper, bamboo skewer

Taken from www.food.com/recipe/korean-mushroom-kebabs-114587 (may not work)