Baked Teriyaki Portobello Mushrooms

The “meaty” texture of these baked teriyaki portobello mushrooms makes them a great addition to a variety of vegan, gluten-free recipes.

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Recipe Ideas

Portobello mushroom’s “meaty” texture makes them a healthy meat substitute. I often keep cooked portobellos in the fridge and use them in a variety of ways. Here are some suggestions:

• Sandwich a baked teriyaki portobello mushroom between two slices of a sprouted-grain or gluten-free English muffin. Add some sliced onion, tomato, pickles, and ketchup, and you’ve got yourself a veggie burger.
• Slice some into strips and add them to these Teriyaki Veggie Spring Rolls.
• Or add them to these Veggie Quinoa Sushi Rolls.
• Chop some into chunks and enhance your Perfect Salad.
• Or top off this Easy Homemade Veggie Pizza.
• Spread some Vegan Parmesan Hummus on a large tortilla. Add a chopped baked teriyaki portobello mushroom, tomato, onion, and baby greens, and enjoy a delicious wrap.

Baked Teriyaki Portobello Mushrooms

These baked teriyaki portobello mushrooms are both tasty and easy to prepare. I recommend you use my Homemade Teriyaki Sauce. It has just the right consistency and no oil. The parchment paper keeps the mushrooms from sticking to the pan. So you get plenty of flavor without the grease.

What’s Needed

You can make this recipe in a big oven, but a toaster oven heats up faster and uses less energy. I do almost all of my baking in my Breville Smart Oven. My big oven has become a storage area for pots and pans!

Optional Tip

The recipe explains how you can use a spoon to coat the mushrooms with the teriyaki sauce. Another option is to use a ziplock bag. Here are the basic steps:

1. Place the mushrooms in a one-gallon ziplock bag.
2. Add half a cup of teriyaki sauce. 
3. Press the air out and seal the bag. Then, shake and massage the mushrooms to ensure the sauce coats them evenly.

Using the bag makes it easier to get the sauce in all the nooks and crannies without making a mess.

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Baked Teriyaki Portobello Mushrooms

These baked teriyaki portobello mushrooms are quick and easy addition to a number of different vegan and gluten-free recipes!

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Veggie Primer

Ingredients

• ½ cup teriyaki sauce
• 4 large portobello mushroom caps

Instructions

• Preheat oven to 375 °F. (I use my convection toaster oven.)
• Line a baking pan with parchment paper.
• Pour teriyaki sauce into a small bowl.
• Wash portobello mushrooms and pat dry – remove stems if desired.
• Slide a portobello into the sauce with the underside (gills) facing up. Spoon sauce over the gills and use your hands to spread the sauce over the entire mushroom. Then place the mushroom on the parchment lined baking pan, gills facing up.
• Repeat step 5 until all portobellos have been coated in teriyaki sauce and placed on baking pan.
• Bake at 375 °F for about 15 minutes or until mushrooms reach desired tenderness. (I like mine juicy and still a little firm.)
• Use immediately or store in fridge for 2 or 3 days and reheat in microwave as needed.

Notes

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition

Calories: 57kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 279mg | Potassium: 405mg | Fiber: 2g | Sugar: 10g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

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