Mushroom Teriyaki Bowl! Sweet and salty homemade teriyaki glaze coats hearty portobellos, caramelized onions and broccoli in this delicious, meatless bowl.
This recipe was originally posted on February 5, 2019 and updated on March 31, 2022.
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The key to satisfying Meatless Mondays? Meals that pack a punch in the flavor department and feature ingredients that you can sink your teeth into without missing the meat.
Portobello mushrooms are often used in vegetarian and vegan meals in place of meat due to their hearty texture, and savory, umami flavor that mimics the juicy bite you might be used to when you chow down on meaty meals.
Faster than ordering and waiting for takeout, this Mushroom Teriyaki Bowl checks all the boxes and takes no time at all to prepare, making it a perfect dinner for meatless Mondays!
Looking for more terrific teriyaki recipes? Try my Teriyaki Turkey Lettuce Wraps, simple Teriyaki Chicken, or Teriyaki Shrimp.
This recipe is naturally gluten free (if tamari is used), vegetarian and dairy-free, and can be made vegan. (See Variations & Substitutions section below.)
Ingredients
You'll need ingredients for both the teriyaki sauce and the vegetables.
- Reduced sodium soy sauce. We often use tamari instead to keep things gluten-free.
- Rice wine vinegar
- Honey. To make this vegan, use a sweetener such as date syrup, agave or vegan "honey".
- Garlic
- Fresh ginger. If you don't have fresh ginger, you can use ½ teaspoon ground ginger.
- Cornstarch. Cornstarch thickens the sauce and makes it "sticky" so that it coats the vegetables. You can also use arrowroot powder.
- Olive oil. Or use your favorite oil. Sesame oil is always works well in recipes with Asian flavors.
- Portobello mushrooms
- Onion
- Broccoli florets
- Optional: Sesame Seeds
Feel free to use your favorite vegetables (see suggestions below) or whatever you have on hand, or even add a protein like chicken, shrimp or pork if desired.
Instructions
Combine all of the ingredients except water and cornstarch in a small saucepan over medium heat. Stir until the mixture begins to simmer and the honey is fully dissolved.
Meanwhile, in a small bowl, mix together the water and cornstarch to form a slurry. This will be the thickening agent for the sauce.
Add the slurry to the soy sauce mixture and whisk until the sauce is thickened into a glaze, about 1 minute. Remove the saucepan from the heat and set it aside.
In a large skillet over medium-high, heat 1 tablespoon of oil. Add sliced the mushrooms and onions and sauté the vegetables for about 7-8 minutes. The mushrooms will release quite a bit of liquid and the onions will become tender and begin to caramelize.
Toss in the broccoli florets and cook for another 2 minutes or until they begin to soften.
Pour in enough teriyaki sauce to coat the vegetables, tossing to combine -- you may not need all of it. Bring the mixture to a simmer and cook for another 1-2 minutes or until the vegetables are cooked to the desired tenderness.
Serve the teriyaki vegetables over hot over rice or toss with cooked rice noodles for a noodle stir fry.
Sprinkle the dish with sesame seeds before serving, if desired.
FAQ's
Prepping portobellos is easy! Simply wipe the tops with a damp cloth or paper towel to remove any excess dirt and debris. De-stem the mushroom (you can just pull out the stem or use a paring knife to cut it off), then use a spoon to remove the dark colored gills underneath the mushroom cap. That's it! They're ready to use. Check out this video showing how to prep portobellos if you need a visual.
There are many different recipes for terikyaki sauce, but most will contain soy sauce, brown sugar, garlic, ginger, honey and mirin (rice vinegar). The flavor is sweet and salty and goes well on just about anything from meat to seafood to vegetables.
Yes. Make the vegetables as directed, then cool completely and store in an airtight container in the refrigerator for up to 3-4 days. When ready to serve, heat up rice or noodles to go along with the vegetable mixture.
Variations & Substitutions
This recipe is incredibly easy to alter to suit your tastes or use up whatever you have in your refrigerator or pantry! Here are a few variations you might want to try:
- Add a protein. Try leftover, cooked chicken, shrimp or salmon diced into bite-sized pieces.
- Mix up the vegetables. Bell peppers, snow peas, bok choy or zucchini all go great in Asian-style stir fry dishes.
- Add fruit! Chopped pineapple chunks go great with teriyaki!
- Speed things up. Use your favorite store-bought teriyaki sauce (this one is my favorite) if you're short on time or are missing ingredients!
Diet-Specific Substitutions
- Vegan: Use vegan-friendly "honey" or another sweeter such as agave or date syrup.
- Gluten-Free: Use tamari instead of regular soy sauce.
Mushroom Teriyaki Bowl
Ingredients
For Sauce
- ½ cup reduced sodium soy sauce or tamari
- ¼ cup water
- 2 tablespoons rice wine vinegar
- ¼ cup honey
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced or grated
- 1 tablespoon water
- 1 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 ¼ inch
- 2 cups fresh broccoli florets
- 2 teaspoons sesame seeds optional
Instructions
Make Teriyaki 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.
Cook Vegetables
- 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.
- Add in the broccoli and cook for another 2 minutes or until they begin to soften.
- 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.
- Serve hot over rice or rice noodles. Sprinkle with sesame seeds before serving if desired.
Notes
- Add a protein. Try leftover, cooked chicken, shrimp or salmon diced into bite-sized pieces.
- Mix up the vegetables. Bell peppers, snow peas, bok choy or zucchini all go great in Asian-style stir fry dishes.
- Add fruit! Chopped pineapple chunks go great with teriyaki!
- Speed things up. Use your favorite store-bought teriyaki sauce (this one is my favorite) if you're short on time or are missing ingredients!
- Vegan: Use vegan-friendly "honey" or another sweeter such as agave or date syrup.
- Gluten-Free: Use tamari instead of regular soy sauce.