Baked Teriyaki Portobello Mushrooms

• Produce

  • 4 Portobello mushroom caps, large

• Condiments

  • 1/2 cup Teriyaki sauce

Found on veggieprimer.com

Description

Ingredients

• ½ cup teriyaki sauce
• 4 large portobello mushroom caps

Directions

• Preheat oven to 375ºF. (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 375ºF 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.