Teriyaki Portobello Mushrooms

Ingredients

Sauce

• 1 cup of fresh orange juice or prepared pineapple juice
• ¾ cup of coconut aminos (low sodium soy sauce)
• ¼ cup of mirin or rice vinegar
• ¼ cup of honey or agave
• 1 tablespoon (tbsp) of minced ginger
• 1 tablespoon (tbsp) of minced garlic

Teriyaki Portobello Mushrooms

• 4 portobello mushrooms
• 3 tablespoons (tbsp) of water
• 1 ½ tablespoons (tbsp) of cornstarch
• 1 tablespoon (tbsp) of vegetable oil

Optional Sides

• 1 ⅓ cups of brown rice
• 1 cup of broccoli

Preparation

1. Mince the ginger.
2. Mince the garlic.
3. Cook the rice according to package directions to make 4 cups.

Directions

Sauce

1. Combine the orange juice, coconut aminos, mirin, honey, ginger, and garlic in a small bowl.
2. Cover and refrigerate.

Portobello mushrooms

1. Transfer the sauce to a small saucepan and bring to a boil over medium-high heat.
2. Reduce heat to medium/‍medium-low and simmer for 5 minutes, stirring occasionally.
3. Combine the cornstarch and water in a small bowl.
4. Stir until a smooth paste forms.
5. Whisk the cornstarch slurry into the simmering sauce, whisking constantly for 2 minutes.
6. Strain the teriyaki sauce into a bowl and set aside.
7. Cut the stems off of the mushrooms, and with a spoon, scrape out the gills.
8. Pour ½ cup of teriyaki sauce into a small bowl.
9. Slide a portobello into the sauce with its underside facing up.
10. Spoon the sauce over the mushroom, coating the entire mushrooms.
11. Place the mushroom on a parchment-lined baking sheet, underside facing up.
12. Repeat with the remaining mushrooms.
13. Bake at 375°F for about 15 minutes, or until the mushrooms reach your desired tenderness.
14. Slice and serve with rice and your favorite veggies.