These mushrooms make for a meatless lunch when served with grilled bread and tea. With their flavors of green onions, soy sauce and sesame oil, they are based on a similar dish I had recently at a Korean restaurant.
You can use any variety of mushrooms you like. Leave smaller mushrooms whole so they don’t slip through the grill, but larger ones can be cut in half. Just a small amount of oil is used to flavor the salad dressing and marinate the mushrooms.
For a more substantial meal, add grilled chicken kebabs or fish filets.