Name: Mushroom Teriyaki Bowl
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4, 4 servings
Cuisine: Asian
Ingredients: 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; 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)

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Mushroom Teriyaki Bowl

Nutrition Facts

Per serving · recipe makes 4 · 20m total

Servings

Calories

9% of a 2,000 cal day

171KCAL

Protein

7g14% DV

% DAILY VALUE

Total Fat4g

Saturated1g

Unsaturated4g

—

Total Carbs31g

11%

Fiber3g

12%

Total Sugars22g

—

incl. Added Sugars18g

35%

Starch5g

—

Sodium1171mg

51%

% Daily Value is based on a 2,000 calorie day.

A homemade teriyaki glaze coats tender Portobellos and veggies in this Mushroom Terikyaki Bowl. This is the perfect meatless Monday meal to add to your weekly rotation!

Ingredients

4 SERVINGS

For Sauce

½ cupreduced sodium soy sauce — or tamari
¼ cupwater
2 tbsprice wine vinegar
¼ cuphoney
2garlic — minced
1 tspfresh ginger
1 tbspwater
1 tbspcornstarch

For Mushroom Mixture

1 tbspolive oil
6medium portobello mushrooms — gills removed, cut into 2-inch strips
1medium onion
2 cupsfresh broccoli florets
2 tspsesame seeds — optional

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

20m total

Read the method on thekitchenprepblog.comthekitchenprep’s original page

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dairy freevegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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