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In a large skillet, heat oil over medium high heat and saute mushrooms for 7 -8 minutes, until tender and golden. Remove the mushroom mixture from the pan and set aside.
Add bell peppers, garlic and ginger to the same pan and cook about 2 minutes on medium high heat, adding a bit more oil if needed.
Add mushrooms back in pan along with salt, scallions and ¼ cup of teriyaki sauce. Stir to combine. Remove from heat. Allow to cool 10 minutes. Stir in cilantro.
Place lettuce cups on a plate or platter and fill with 2-3 tablespoons cooked rice or grain (optional). Spoon Teriyaki Mushrooms over top.
Top with toasted sesame seeds , furikake or more warmed teriyaki sauce in a bowl, to spoon over top.