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 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).
More Simple Paleo Dishes
Bacon-Wrapped Asparagus – Enhance your asparagus with bacon, perfect for those bacon lovers in your life.
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.
Roasted Teriyaki Mushroom Caps
- Baking Sheet
- 6 large mushrooms caps, rinsed and dried
- 1/2 cup Primal Kitchen Teriyaki Sauce
- 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.
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.