Teriyaki Mushroom Rice Bowl | Mushroom Recipes
Work this simple sheet-pan dinner into your dinner mix for flavor that wows but doesn't take a ton of dishes or time.
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Cooking tools:
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Pepper mill
- Spatula
- Serving bowl
Ingredients
- 4 portabella mushrooms, cleaned, stemmed and sliced
- 1 tablespoon toasted sesame oil, divided
- 1/2 head broccoli, cut into 1/2-inch florets
- Kosher salt
- freshly ground black pepper
- 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
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