We brushed cremini and shiitake mushroom kabobs with garlic-and-ginger-spiked BBQ sauce for sweet and sassy flavor.
What You Need
Original recipe yields 4 servings
1/2 lb. spaghetti, uncooked
1/4 cup BULL'S-EYE Sweet & Tangy Barbecue Sauce
2 cloves garlic, minced
1 tsp. minced gingerroot
1 lb. each cremini and shiitake mushrooms
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Let's Make It
Heat grill to medium heat.
Cook spaghetti as directed on package, omitting salt.
Meanwhile, mix barbecue sauce, garlic and ginger until blended. Thread mushrooms alternately onto 8 skewers.
Grill mushrooms 12 min., turning and brushing occasionally with barbecue sauce mixture.
Drain spaghetti. Serve with mushrooms.
Serve with grilled zucchini and peppers.
If using wooden skewers, soak them in water 30 min. before using to prevent them from burning on the grill.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 61g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.