These meatless Teriyaki Mushroom Bowls are sweet and salty with a homemade teriyaki glaze to coat the hearty portobellos, caramelized onions and broccoli, served over rice or noodles. Faster than takeout, these mushroom bowls take no time at all to prepare.
Mushrooms are one of those foods that tend to get strong reactions one way or the other from most people, and to some extent, I can see why. They can be a little intimidating if you’re not sure about how to prepare them or what to do with them, but a little practice will show you that there’s nothing to fear.
Personally, I love their flavor, texture and versatility. For vegetarian dishes, they can add that bit of heartiness that can go missing when you exclude meaty proteins, and act as an anchor and even a main focus for a dish. 
In this particular case, “meaty” portobello mushrooms stand in for chicken or beef, and work perfectly with caramelized onions and broccoli. The whole thing comes together with an easy-to-prepare teriyaki glaze that I adapted from Food Network. {They made theirs with sugar, but I used honey instead.} If you’re looking to bump up the protein factor, a grilled chicken breast or some shrimp can easily be added to the dish without adding too much time to preparation.
Serve this mixture over rice {I almost always have frozen brown rice in my freezer for convenience} or noodles {rice noodles take no time to prepare} for a quick weeknight meal, or prep it ahead and take it for a homemade lunch on the go.
Meatless Teriyaki Mushroom Bowls
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Vegan, Vegetarian
Description
Savory teriyaki glazed mushrooms and broccoli make a hearty vegetarian bowl. Perfect for a quick weeknight dinner!
Ingredients
- 1/2 cups (118 ml) reduced sodium soy sauce
- 1/4 cups (60 ml) water
- 2 tbsp rice wine vinegar
- 1/4 cups (60 ml) honey
- 2 cloves garlic
- 1 tsp minced fresh ginger
- 1 tbsp water
- 1 tbsp cornstarch
- 1 tbsp olive oil
- 6 medium portobello mushrooms
- 1 medium onion
- 2 cups (473 ml) fresh broccoli florets
- Sesame Seeds
Instructions
- Make Sauce: Combine all ingredients except 1 tablespoon water and cornstarch in a small saucepan over medium-high heat. Stir until simmering and honey is dissolved. Mix water and cornstarch to form a slurry. Add to soy mixture and whisk until thickened into a glaze (about 1 minute). Remove from heat.
- Meanwhile, heat 1 tablespoon of oil in a large skillet over medium-high heat.
- Add sliced mushrooms and onions. Cook until mushrooms release most of their liquid and onions are tender and caramelized (about 7-8 minutes).
- Add broccoli and cook for 2 minutes, or until softened.
- Pour in teriyaki sauce (you may not need all of it) and toss to coat vegetables.
- Bring to a simmer and cook for 1-2 minutes, or until vegetables reach desired tenderness.
- Serve hot over rice or rice noodles.
- Sprinkle with sesame seeds (optional).
Notes
- For a richer flavor, use shiitake mushrooms in addition to or instead of portobello mushrooms.
- To prevent the sauce from becoming too watery, ensure mushrooms are well-drained before adding to the skillet.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 15
- Sodium: 600
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 10
Frequently Asked Questions
What type of mushrooms should I use for the Teriyaki Mushroom Bowls?
Use portobello mushrooms for their hearty texture and flavor, making them a great substitute for meat in this recipe.
Can I use a different sweetener instead of honey for the teriyaki glaze?
Yes, you can substitute honey with agave syrup or maple syrup if you prefer, but this may slightly alter the flavor.
How can I prepare the caramelized onions for the bowls?
Slice the onions thinly and cook them over medium heat with a bit of oil, stirring occasionally until they become soft and golden brown, which usually takes about 15-20 minutes.
