воскресенье, 6 ноября 2016 г.

Baked Teriyaki Portobello Mushrooms

Baked Teriyaki Portobello Mushrooms

Baked Teriyaki Portobello Mushrooms

I’m all about simple!

[…] Baked Teriyaki Portobellos– This can not get any easier….2 ingredients! I plan to use these whole and make […]

These quick and easy baked teriyaki portobello mushrooms make a great meat substitute in a variety of gluten-free vegan recipes. Jump to recipe →

Recipe Ideas

Their “meaty” texture makes them a healthy meat substitute. I often keep cooked portobellos in the fridge and use them in a variety of ways:

Sandwich a baked teriyaki portobello mushroom between two slices of a sprouted grain or gluten-free english muffin. Add some sliced onion, tomato, pickles and ketchup and you’ve got yourself a veggie burger.

Slice some into strips and add them to these Teriyaki Veggie Spring Rolls.

Or add them to these Veggie Quinoa Sushi Rolls.

Chop some into chunks and enhance your Perfect Salad.

Or top off this Easy Homemade Veggie Pizza.

Spread some Vegan Parmesan Hummus on a large tortilla. Add a chopped baked teriyaki portobello mushroom with tomato, onion and baby greens and enjoy a delicious wrap.

Baked Teriyaki Portobello Mushrooms

These baked teriyaki portobello mushrooms are both tasty and easy to prepare. I recommend you use my Homemade Teriyaki Sauce. It has just the right consistency and no oil. The parchment paper keeps the mushrooms from sticking to the pan. So you get plenty of flavor without the grease.

Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Original article and pictures take http://veggieprimer.com/baked-teriyaki-portobello-mushrooms/ site

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