Teriyaki "Steak" with Vegetable Fried Rice

This huge portobello mushroom cap was just asking to be made into a special Mother's Day meal ...

TERIYAKI MUSHROOM CAP WITH FRIED RICE

2 large stemmed portobello mushroom caps

1/2 cup teriyaki marinade

2 cups cooked brown rice

3/4 cup mixed vegetables

Toasted Sesame Oil

Marinate caps in teriyaki sauce for at least one hour. Saute or grill on both sides until tender and slightly browned. While mushrooms are cooking, Steam vegetables until tender crisp and add to rice. Cook rice mixture in oiled saute pan without stirring for about 3 minutes, Flip and cook another 2 minutes. Stir to separate. Slice mushrooms and serve over rice. 

DIY Teriyaki Sauce/Marinade

1/4 cup tamari or gluten-free soy sauce

1/4 cup water

1/4 cup pineapple vinegar

1 Tbsp date sugar

1/4 tsp garlic powder

1/4 tsp ground ginger

1/8 tsp Chinese five spice

Heat all ingredients in  saucepan until sugar dissolves.  For marinade use as is. For sauce or glaze, add 1 tsp cornstarch dissolved in 1 Tbsp cold water. Add to saucepan to thicken.