Low Carb Teriyaki Portobello Kabobs Recipe

Teriyaki Sauce:

1. Place the white wine, Stevia, and soy sauce in a small saucepan and place over medium heat. Stir to dissolve the Stevia.
2. Stirring occasionally, reduce the heat and gently simmer until slightly thickened, for 40-50 minutes.
3. Remove from heat and stir in sesame oil.
4. Let cool.

Faux Pineapple:

1. Take the Daikon radish and chop it into pineapple-sized chunks.
2. Let the chunks sit in a scalding bath of half heavy cream and half water for 20-30 minutes.
3. Discard bath water and let Daikon radish sit for 5-10 minutes to soak.
4. Rinse under iced water to cool.
5. Soak the Daikon radish chunks in the pineapple sugar-free syrup spread overnight to achieve optimal flavor.

Kabobs:

1. Chop the onion into even sized cubes.
2. Remove any dirt from the mushrooms by using a paper towel or mushroom brush.
3. Remove mushroom stems and then cut into quarters.
4. Evenly thread the mushrooms, fauxneapples, and onions with the skewers.
5. Preheat grill to 400°F.
6. Before placing on the grill, drizzle each skewer with olive oil.
7. Baste with some of the teriyaki glaze.
8. Grill skewers until lightly browned, for 3-5 minutes.
9. Flip over the skewer and brush on more teriyaki glaze before grilling for another 3-5 minutes, until mushrooms and onions are thoroughly cooked.
10. Remove from grill and serve!