Meatless Teriyaki Mushroom Bowls

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
 
Prep Time
Cook Time
Total Time
 
Author:
Recipe Type: Main
Serves: 4 servings
Ingredients
For Sauce
  • ½ cup reduced sodium soy sauce
  • ¼ cup water
  • 2 tablespoons rice wine vinegar
  • ¼ cup honey
  • 2 cloves garlic, minced
  • 1 teaspoon minced {or grated} fresh ginger
  • 1 tablespoon water
  • Scant tablespoon cornstarch
For Mushroom Mixture
  • 1 tablespoon olive oil
  • 6 medium portobello mushrooms, wiped clean & gills removed, cut into 2 inch strips
  • 1 medium onion, sliced to medium-thick pieces
  • 2 cups fresh broccoli florets
  • Optional: Sesame Seeds
Instructions
  1. Make Sauce: Combine all of the ingredients except for the tablespoon of water and cornstarch in a small saucepan over medium-high heat. Stir until the mixture begins to simmer and the honey is fully dissolved. In a small dish, mix together the water and cornstarch to form a slurry. Add to the soy mixture and whisk until the sauce is thickened into a glaze, about 1 minute. Remove from heat and set aside.
  2. Meanwhile, heat 1 tablespoon of oil in a large skillet over medium-high heat. Add sliced mushrooms and onions and cook until the mushrooms have released most of their liquid and the onion is tender and beginning to caramelize, about 7-8 minutes.
  3. Add in the broccoli and cook for another 2 minutes or until they begin to soften.
  4. Pour in the teriyaki sauce {you may not need all of it} and toss to coat all the vegetables. Bring to a simmer and cook for another 1-2 minutes or until the vegetables are cooked to desired tenderness.
  5. Serve hot over rice or rice noodles. Sprinkle with sesame seeds before serving if desired.
Notes
Teriyaki Sauce adapted from Food Network

 

Dianna Muscari

Dianna Muscari blogs about her cooking and antics on The Kitchen Prep. A self-taught cook and baker, Dianna shares with her readers the messes and successes she encounters in the kitchen. Along with her recipes - which range from healthy to hearty to downright decadent - Dianna shares anecdotes about life, marriage, travel, and living in Florida. Her conversational writing style draws you into her kitchen for a meal and a laugh as she navigates through life one recipe at a time.

More Posts - Website - Twitter - Facebook

No Comments Yet

Leave a Reply

Your email address will not be published.

Rate Recipe: