Easy Flavorful Teriyaki Mushroom Bowls
A wholesome, plant-based dinner featuring roasted mushrooms and broccolini coated in a savory teriyaki glaze. Served over fluffy rice, these bowls are quick, flavorful, and packed with protein and fiber—perfect for everyday meals or meal prep.
Equipment
- 1 Baking sheet
- 1 Small saucepan
- 1 Knife
- 1 Cutting Board
- Measuring Cups and Spoons
Ingredients
- 1 cup dry brown or white rice
- 6 large portobello mushrooms stems removed
- 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 fresh ginger minced or grated
- 1 tsp red chili flakes
- 1 lb about 12 stalks broccolini
- 2 tbsp sesame seeds
- 2 –3 scallions thinly sliced for garnish
- Salt to taste
Instructions
- Preheat the Oven for Roasting: Begin by preheating your oven to 425°F (220°C). Ensuring your oven reaches the correct temperature is crucial for roasting the mushrooms and broccolini evenly, allowing them to caramelize beautifully and develop rich, deep flavors. While the oven heats, you can prepare the vegetables and other ingredients.
- Prepare the Mushrooms: Gently clean the portobello mushrooms by wiping them with a damp paper towel to remove any dirt. Avoid rinsing them under running water, as mushrooms absorb moisture quickly and may become soggy when cooked. Remove the tough stems and set them aside. Slice the mushrooms into evenly sized strips or chunks to ensure uniform roasting.
- Coat Mushrooms with Sesame Oil: Transfer the sliced mushrooms into a large mixing bowl. Add 1 tablespoon of sesame oil and toss until every piece is lightly coated. This oil not only prevents sticking but also adds a rich, nutty flavor that complements the teriyaki glaze.
- Roast the Mushrooms: Spread the coated mushrooms evenly on a baking sheet, making sure they are not crowded. Roast in the preheated oven for 20–25 minutes, turning them halfway through to achieve even browning. The mushrooms should be tender, slightly golden, and most of their water evaporated, concentrating their earthy flavor.
- Cook the Rice: While the mushrooms roast, prepare the rice according to package directions. Whether using brown or white rice, make sure it’s fluffy and fully cooked, as it will serve as the perfect base for your teriyaki bowls. Keep the rice warm while you finish the vegetables and glaze.
- Prepare the Teriyaki Glaze: In a small saucepan over medium heat, combine the soy sauce or tamari, rice vinegar, white miso paste, brown sugar, minced garlic, grated ginger, and red chili flakes. Stir constantly to dissolve the sugar and blend the flavors. Simmer until the mixture thickens slightly into a smooth, shiny glaze. If the glaze becomes too thick, add 1 tablespoon of water at a time to reach a pourable consistency.
- Prepare the Broccolini: Trim the woody ends from the broccolini and discard them. Toss the stalks in the remaining 2 tablespoons of sesame oil and sprinkle lightly with salt. Spread them evenly on a separate baking sheet to ensure they roast properly.
- Combine Vegetables and Glaze: Once the mushrooms have finished roasting, remove them from the oven. Brush or toss the mushrooms and broccolini generously with the prepared teriyaki glaze, ensuring every piece is coated. This step is key for infusing the vegetables with savory-sweet flavor.
- Roast for Final Caramelization: Return the glazed mushrooms and broccolini to the oven for an additional 10 minutes. This final roast allows the glaze to caramelize slightly and enhances the texture and flavor. Broccolini should be tender but still have a slight bite, and mushrooms should be glossy and richly colored.
- Toast the Sesame Seeds: While the vegetables are finishing in the oven, toast the sesame seeds in a dry skillet over medium heat for 1–2 minutes, stirring constantly until fragrant and lightly golden. This step brings out their nutty aroma, adding a crunchy, flavorful topping for your bowls.
- Assemble the Teriyaki Bowls: Divide the cooked rice among four serving bowls. Arrange the roasted mushrooms and broccolini on top, distributing evenly. Drizzle any remaining teriyaki glaze over the vegetables for extra flavor. Sprinkle the toasted sesame seeds generously over each bowl and garnish with thinly sliced scallions for a fresh, crisp finish.
- Serve and Enjoy: Serve the Teriyaki Mushroom Bowls immediately while warm. These bowls are perfect as a satisfying weeknight dinner or for meal prep. Each bite combines tender, caramelized mushrooms, crisp-tender broccolini, savory-sweet glaze, and nutty sesame accents, delivering a balanced and flavorful plant-based meal.
Notes
- Always use fresh, firm mushrooms for optimal texture and flavor. Avoid soaking them in water, as mushrooms absorb moisture and can become soggy.
- Brown or white rice both work, but brown rice adds extra fiber and a nutty flavor. Adjust cooking time according to the rice type.
- The teriyaki glaze can be made in advance and stored in an airtight container in the refrigerator for up to 3 days.
- For a spicier kick, increase the red chili flakes or add a dash of sriracha to the glaze.
- Broccolini should remain slightly crisp; over-roasting can result in mushy stems. Keep an eye on the final 10-minute roast for perfect texture.
