Roasted Teriyaki Mushroom Caps

Paleo, Vegan, Gluten-Free, Soy-Free, Refined Sugar-Free, Minimal Ingredients, Easy

These Paleo roasted teriyaki mushroom caps are marinated in a bold savoy sauce, full of flavor, and make an excellent main dish or side dish.

I have a confession to make; I love mushrooms. They have such a meaty texture and an earthiness to them that they literally spark joy in my mouth!

You’ll likely find mushrooms in most of my dishes, but if you’re not a fan (like my mother-in-law), you can certainly omit them – unless you are making these delicious teriyaki marinated mushrooms caps!

You won’t want to omit the mushrooms in this recipe; they are the star of this meal. These mushroom caps make an excellent meat alternative for meatless Mondays or as a side dish paired with your favorite protein.

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your mushrooms turned out, so please leave a comment and share it with your friends and family.

How to Make Roasted Teriyaki Mushroom Caps

1. Place rinsed and dried mushrooms caps into a large resealable plastic bag or container and immerse in teriyaki sauce. Allow mushrooms to marinate for at least 30 to 60 minutes. (See notes below).

Tip: The longer the mushroom marinates, the more intense the flavor it will yield. If you are in a hurry, liberally brush mushrooms with the teriyaki sauce and continue to follow the instructions below.

2. Preheat the oven to 375 degrees and line an edged baking sheet with parchment paper.

3. Place mushrooms caps onto the prepared baking sheet, cap side down, and bake in the preheated oven for 15 minutes.

How to Make Paleo  roasted teriyaki mushrooms caps

How to Store Roasted Teriyaki Mushroom Caps

Store mushroom caps in an airtight container in the refrigerator for up to 2 days – any longer and they may get mushy.

Use leftovers by cutting into slices and topping over your favorite salad or diced into bite-size pieces and add to your breakfast omelet or favorite stir fry.

Reheat mushrooms caps in the microwave for 15 to 30 seconds or until warm to touch or reheat in the preheated oven at 350 degrees for 5 to 8 minutes.

Essential Equipment for Making Roasted Teriyaki Mushroom Caps

Baking Sheet – I love my baking sheets, there is plenty of room and they are easy to clean. (Especially when topped with parchment paper).

How to Make Paleo  roasted teriyaki mushrooms caps

More Simple Paleo Dishes

Bacon-Wrapped Asparagus – Enhance your asparagus with bacon, perfect for those bacon lovers in your life.

Whipped Dairy-Free Sweet Potatoes – Creamy sweet potatoes pair well with any holiday meal or family dinner.

Breaded Paleo ‘Cheesy’ Mushrooms – Crispy and flavorful garlic and cheese-like flavor wrapped over warm baked mushrooms.

Basic Staples for Making Roasted Teriyaki Mushroom Caps

Mushrooms – It is always best to source local mushrooms when possible otherwise, check your local grocer; many have organic options to choose from.

Teriyaki Sauce – To save time in the kitchen, I purchase Primal Kitchen’s teriyaki sauce. If you want to make a homemade sauce, my favorite Paleo version is by Paleo Grubs.

Shop Amazon for All Your Paleo Essentials and Staples

How to Make Paleo  roasted teriyaki mushrooms caps
How to Make Paleo roasted teriyaki mushrooms caps
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Roasted Teriyaki Mushroom Caps

These Paleo roasted teriyaki mushroom caps are marinated in a bold savoy sauce, full of flavor, and make an excellent main dish or side dish.
Course Appetizer, Dinner, Lunch, Side Dish
Keyword mushrooms, teriyaki
Prep Time 5 minutes
Cook Time 15 minutes
Marinade 30 minutes
Total Time 50 minutes
Servings 4
Calories 31kcal
Author Angela Blanchard

Equipment

  • Baking Sheet

Ingredients

Instructions

  • Place rinsed and dried mushrooms caps into a large resealable plastic bag or container and immerse in teriyaki sauce. Allow mushrooms to marinate for at least 30 to 60 minutes. (See notes below).
  • Preheat the oven to 375 degrees and line an edged baking sheet with parchment paper.
  • Place mushrooms caps onto the prepared baking sheet, cap side down, and bake in the preheated oven for 15 minutes.

Notes

 
The longer the mushroom marinates, the more intense the flavor it will yield. If you are in a hurry, liberally brush mushrooms with the teriyaki sauce and continue to follow the instructions above.

Nutrition

Serving: 1g | Calories: 31kcal | Carbohydrates: 5g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 66mg | Potassium: 459mg | Fiber: 2g | Sugar: 4g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 4mg | Iron: 1mg

Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.