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

Cook Time 15

Total Time 20

Servings

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