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Teriyaki Mushroom Rice Bowls

These Teriyaki Mushroom Rice Bowls are a delicious weeknight dinner or meal prep lunch. Made with perfectly cooked rice and topped with meaty umami-boasting teriyaki roasted portobello mushrooms nobody will miss the meat.

2 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	697 kcal	Sugar	13 g
Carbs	102 g	Cholesterol	–
Protein	18 g	Sodium	1197 mg
Fat	26 g	Fiber	8 g
Sugar	13 g
Cholesterol	–
Sodium	1197 mg
Fiber	8 g

Prep Time: 15 min Cook Time: 35 min Total Time: 45 min

https://www.notenoughcinnamon.com/teriyaki-mushroom-rice-bowls/

Start with preparing the rice according to package instructions. While the rice is cooking, prepare the rest of the recipe.
Preheat oven to 425°F/220C.
Slice portobello mushrooms into 1/2 inch - 1 cm slices and place them on a large baking sheet. (not lined) Try not to crowd the pan and try and space them out as much as possible. Drizzle the mushrooms with two tablespoons of sesame oil. Roast until the mushrooms are tender and the water is evaporated, turning halfway through, about 20-25 minutes.
Meanwhile, combine soy sauce, rice vinegar, miso, coconut 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. Turn off the heat and set aside.
Once the mushrooms are done, remove baking sheet from the oven. Push the mushrooms to the side (without overlapping them) and add broccoli florets next to them. Toss broccoli with the remaining tablespoon of sesame oil.
Coat both sides of the mushrooms and drizzle the broccoli with teriyaki glaze.
Return baking sheet to the oven and bake 5 to 10 minutes, until the mushrooms caramelize and the broccoli are cooked through but still crispy (taste one to be sure). Remove from the oven and brush mushrooms with a last layer of teriyaki sauce if you have some leftover.
Assemble your mushroom bowls: serve the teriyaki roasted mushrooms and charred broccoli over rice, and top with scallions, sesame seeds and fresh herbs. Enjoy!

Ingredients

1 cup dry rice (brown or white)

6 big 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 miso paste

1 tbsp coconut sugar (or brown sugar)

2 garlic cloves (finely minced)

1 tsp ginger (minced or grated)

1/2 tsp red pepper flakes

2 cups broccoli (cut into small florets (make sure the florets are small - see pics in post for reference))

1 tbsp sesame seeds (to serve)

2 tbsp scallions (chopped, to serve)

cilantro or parsley (to serve - optional)

Instructions

Step 1

Start with preparing the rice according to package instructions. While the rice is cooking, prepare the rest of the recipe.

Step 2

Preheat oven to 425°F/220C.

Step 3

Slice portobello mushrooms into 1/2 inch - 1 cm slices and place them on a large baking sheet. (not lined) Try not to crowd the pan and try and space them out as much as possible. Drizzle the mushrooms with two tablespoons of sesame oil. Roast until the mushrooms are tender and the water is evaporated, turning halfway through, about 20-25 minutes.

Step 4

Meanwhile, combine soy sauce, rice vinegar, miso, coconut 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. Turn off the heat and set aside.

Step 5

Once the mushrooms are done, remove baking sheet from the oven. Push the mushrooms to the side (without overlapping them) and add broccoli florets next to them. Toss broccoli with the remaining tablespoon of sesame oil.

Step 6

Coat both sides of the mushrooms and drizzle the broccoli with teriyaki glaze.

Step 7

Return baking sheet to the oven and bake 5 to 10 minutes, until the mushrooms caramelize and the broccoli are cooked through but still crispy (taste one to be sure). Remove from the oven and brush mushrooms with a last layer of teriyaki sauce if you have some leftover.

Step 8

Assemble your mushroom bowls: serve the teriyaki roasted mushrooms and charred broccoli over rice, and top with scallions, sesame seeds and fresh herbs. Enjoy!