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Meatless Teriyaki Mushroom Bowls

  • Author: Dianna Muscari
  • Total Time: 20 minutes
  • Yield: 4 servings 1x



For Sauce

  • 1/2 cup reduced sodium soy sauce
  • 1/4 cup water
  • 2 tablespoons rice wine vinegar
  • 1/4 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


  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.


Teriyaki Sauce adapted from Food Network

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main
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