Baked Teriyaki Portobello Mushrooms

These quick and easy baked teriyaki portobello mushrooms make a great meat substitute in a variety of gluten-free vegan recipes.

Recipe Ideas

Their “meaty” texture makes them a healthy meat substitute. I often keep cooked portobellos in the fridge and use them in a variety of ways:

• 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 with 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.

📖 Recipe

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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 375ºF. (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 375ºF 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.

 Note: I do not include nutrition information with my recipes because 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.