Name: Teriyaki Mushroom Bowls
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 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

Description

These savory, Japanese-inspired teriyaki mushroom bowls are a quick and easy vegetarian weeknight dinner.

Ingredients

Scale

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

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Instructions

Preheat the oven to 425°F. Slice mushrooms and toss in 1 tbsp sesame oil to coat. Transfer to a baking sheet and 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.

Notes

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.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Oven
Cuisine: Japanese

Nutrition

Serving Size: 1 bowl
Calories: 503
Sugar: 14 g
Sodium: 490.2 mg
Fat: 16.2 g
Carbohydrates: 78.4 g
Fiber: 16.1 g
Protein: 21.5 g