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Description
The Teriyaki Portabella Mushroom and Broccoli Rice Bowl is a dish that brings together the umami richness of mushrooms, the refreshing crunch of broccoli, and the alluring flavors of teriyaki sauce. It's a surefire winner for anyone seeking a healthy, flavorsome, and easy-to-make meal.Ingredients
- 4 Monterey Mushrooms® Portabellas*, sliced
- 1 tablespoon toasted sesame oil, divided
- 1/2 head broccoli, cut into 1/2-inch florets
- Kosher salt and freshly ground black pepper, to taste
- 2 cups cooked long-grain white rice, kept warm
- 1/2 cup cooked shelled edamame
- 1 small carrot, cut into 1/8-inch matchsticks
- Teriyaki sauce, for serving
- 2 green onions, thinly sliced on a bias, for garnish
- Toasted sesame seeds, for garnish
*Selecting Monterey Mushrooms® "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA.
Instructions
- Preheat oven to 450°F. Place mushrooms and broccoli on opposite ends of baking sheet. Drizzle evenly with oil, and season with salt and pepper. Toss with hands to coat. Bake, flipping mushrooms and broccoli halfway through, until tender and light golden-brown, about 20 minutes.
- Divide rice between 4 bowls. Top with mushrooms, broccoli, edamame and carrots. Drizzle with teriyaki sauce. Garnish with green onions and sesame seeds.
- Serve and enjoy.
Notes
If you don't have portabellas, then baby bellas or white mushrooms will also work really well!
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