Have you ever tried to make Hibachi mushrooms and veggies at home? Well, I have and it always makes a huge mess. After said mess, I set out to find a better way that didn't involve me slinging veggies all-around a griddle. So here is my easy hibachi mushrooms recipe WITHOUT the mess 👌🏼 It is naturally vegan and gluten-free if made with Tamari or coconut aminos.
We make this at least once a week and this recipe can be made in the oven or on the grill! Make sure you save this easy hibachi-style mushroom recipe for later ❤️
Easy Hibachi Mushroom Recipe
Start out by preheating your oven to 400F or 205C and pull out two equally sized pieces of aluminum foil. Place one down on the counter and add 2 cups sliced mushrooms, 1 cup sliced onion, 1 TBSP vegan or regular butter, 2 TBSP soy sauce or coconut aminos.
Stir all of the ingredients, then add two sprigs of rosemary.
Then make a pouch with a second piece.
Bake at 400F for 20-25 min.
Open carefully, remove rosemary (if desired) and enjoy!
Easy Hibachi Mushrooms Recipe
- 2 cups sliced mushrooms
- 1 cup sliced onion
- 1 TBSP vegan or traditional butter
- 2 TBSP soy sauce or coconut aminos
- 2 sprigs rosemary
Preheat oven to 400F or 205C
Pull out two equally sized pieces of aluminum foil.
Place one down on the counter and add all ingredients except rosemary.
Stir all of the ingredients, then add rosemary.
Then make a pouch with a second piece of aluminum foil.
Bake for 20-25 min.
Remove the pouch from the oven and open carefully. Remove rosemary if desired and enjoy your hibachi mushrooms!
This hibachi mushrooms recipe is also great prepared on the grill.
Do you like hibachi mushrooms? Let me know in a comment below!