Start with preparing the rice according to package instructions. While the rice is cooking, prepare the rest of the recipe.
Preheat oven to 425°F/220C.
Slice portobello mushrooms into ½ inch - 1 cm slices and place them on a large baking sheet. (not lined) Try not to crowd the pan and try and space them out as much as possible. Drizzle the mushrooms with two tablespoons of sesame oil. Roast until the mushrooms are tender and the water is evaporated, turning halfway through, about 20-25 minutes.
Meanwhile, combine soy sauce, rice vinegar, miso, coconut sugar, garlic, ginger, and chili flakes in a small saucepan over medium heat. Cook, stirring frequently, until the sugar dissolves and mixture thickens to a glaze. If you thicken it too much, add 1 tbsp of water to thin it out. Turn off the heat and set aside.
Once the mushrooms are done, remove baking sheet from the oven. Push the mushrooms to the side (without overlapping them) and add broccoli florets next to them. Toss broccoli with the remaining tablespoon of sesame oil.
Coat both sides of the mushrooms and drizzle the broccoli with teriyaki glaze.
Return baking sheet to the oven and bake 5 to 10 minutes, until the mushrooms caramelize and the broccoli are cooked through but still crispy (taste one to be sure). Remove from the oven and brush mushrooms with a last layer of teriyaki sauce if you have some leftover.
Assemble your mushroom bowls: serve the teriyaki roasted mushrooms and charred broccoli over rice, and top with scallions, sesame seeds and fresh herbs. Enjoy!
Teriyaki Mushroom Rice Bowls https://www.notenoughcinnamon.com/teriyaki-mushroom-rice-bowls/