8 oz white mushrooms, stems trimmed
8 oz shiitake mushrooms, stems removed
8 oz oyster mushrooms, tough stems removed
3 Tbs miso, mellow-white variety
4 Tbs water
1 Tbs teriyaki sauce
2 Tbs extra-virgin olive oil
4 medium leeks (white and light green parts only), chopped (abt 2 cups)
4 medium corn on the cob, kernels removed with a knife (abt 2 1/4 cups kernels)
1/4 cup diced 1/4" sweet red pepper
1/4 tsp table salt, or to taste
1/4 tsp freshly-ground black pepper, or to taste
1 Tbs chopped fresh parsley
1 Tbs chopped fresh thyme
1 serving cooking spray = (5 one-second sprays per serving)


Soak twelve 8-inch wooden skewers in water for about 20 minutes. (Or use metal skewers.)
Place 1 of each kind of mushroom on each of the twelve skewers. Place skewers in a large baking pan; set aside.
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.
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 parsley and thyme and set aside until ready to serve.
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.