Ingredients   
6 portobello mushrooms, wiped & sliced thickly
8 broccolini or 1 head broccoli cut into florets
1 spring onion, thinly sliced
1 lemon
2 teaspoons ginger, minced or grated
2 garlic cloves, crushed
3 tablespoons tamari or soy sauce
2 tablespoons rice vinegar
1 teaspoon miso paste
1 teaspoon brown sugar
1 cup rice, cooked
2 tablespoons sesame oil
1 teaspoon chilli flakes (optional)

Method   

Preheat the oven to 180ºC. Place mushrooms and broccolini on an oven tray

Drizzle 2 tablespoons of sesame oil over the mushrooms and broccolini. Roast for 10 – 12 minutes or until the mushrooms are tender

While the mushrooms and broccolini are cooking, combine the soy sauce, rice vinegar, miso paste, brown sugar, garlic, ginger and chilli flakes in a small saucepan. Heat for 4 to 5 minutes over a low heat

Coat the mushrooms and broccolini with the teriyaki glaze and return to the oven for about 5 minutes (stirring halfway through to ensure the broccolini doesn’t burn).

Serve over rice and top with spring onions and a squeeze of lemon. Serve warm

NB: You can also add tofu when coating with teriyaki glaze to add protein if you wanted to serve as a main