These savory, Japanese-inspired teriyaki mushroom bowls are a quick and easy vegetarian weeknight dinner.
- 1 cup dry brown or white rice, cooked according to package directions
- 6 portobello mushrooms, stems removed and gently cleaned with a wet paper towel
- 3 tbsp sesame oil, divided
- 3 tbsp low-sodium soy sauce or tamari
- 2 tbsp rice vinegar
- 1 tbsp white miso paste
- 1 tbsp brown sugar
- 2 garlic cloves, finely minced
- 2 tsp ginger, minced or grated
- 1 tsp red chili flakes
- 1 lb. broccolini, about 12 stalks
- 2 tbsp sesame seeds
- 2–3 scallions, sliced thinly, for serving
- Preheat the oven to 425°F. Slice mushrooms and transfer to a baking sheet with 1 tbsp of sesame oil. Roast until the mushrooms are tender and the water is evaporated, turning halfway through, 20-25 minutes.
- Cook the rice according to package directions.
- Meanwhile, combine the soy sauce, rice vinegar, miso, brown sugar, garlic, ginger, and chili flakes in a small saucepan over medium heat. Cook, stirring frequently, until the sugar dissolves and mixture thickens to a glaze. If you thicken it too much, add 1 tbsp of water to thin it out.
- Trim the woody ends off the broccolini and toss with the remaining 2 tbsp sesame oil and sprinkle with salt on a baking sheet.
- Once the mushrooms are cooked, remove them from the oven. Coat both sides of the mushrooms and the broccolini with the teriyaki glaze.
- Return the mushrooms and broccolini to the oven for 10 minutes, until the mushrooms caramelize and the broccolini is fork-tender.
- Remove everything from the oven and sprinkle with sesame seeds. Serve mushrooms and broccolini over rice and top with scallions for garnish.
You can make the glaze up to 3 days ahead of time.
The cooked mushrooms and broccolini will keep in the fridge for up to 5 days.
Keywords: teriyaki mushrooms