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Teriyaki Mushroom Bowls

A homemade teriyaki glaze coats tender mushrooms over a bed of rice and vegetables. This is the perfect meatless Monday meal to add to your weekly rotation!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Lunch, Main Course
Cuisine: Asian
Keyword: bowl, vegetarian
Servings: 4 servings
Author: The Kitchen Prep


For Sauce

  • 1/2 cup reduced sodium soy sauce
  • 1/4 cup water
  • 2 tablespoons rice wine vinegar
  • 1/4 cup honey
  • 2 cloves garlic minced
  • 1 teaspoon minced {or grated} fresh ginger
  • 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 medium-thick pieces
  • 2 cups fresh broccoli florets
  • Optional: Sesame Seeds


  • 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.
  • 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.


Teriyaki Sauce adapted from Food Network