Meal Kit
Korean BBQ Portobello Rice Bowl
with grilled onions, carrots, and red cabbage
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Eggs, Wheat, Soy
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Under %{max_calories} caloriesVegetarian
The magnificent portobello, in all its glory, is dressed to the nines in this dish, and no vegetable deserves it more. The mighty meaty mushroom is basted with a sauce that combines the chile heat of gochujang and the sweetness of teriyaki and grilled to perfection. Served with a bright lime slaw and onions caramelized in the same to-die-for sauce, portobellos have never looked so good.
In Your Box (serves 2)
- 1 Red Onion
- 2 Portobello Mushrooms
- ¾ cup Jasmine Rice
- 3 oz. Shredded Red Cabbage
- 3 oz. Matchstick Carrots
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- 1 Lime
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Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) oPNLJwOX
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Calories480
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Carbohydrates96g
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Net Carbs91g
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Fat6g
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Protein9g
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Sodium1180mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Small Pot
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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Cook the Rice
Bring a small pot with rice and 1 1/2 cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and set aside, covered. While rice cooks, prepare ingredients.
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Prepare the Ingredients
Using a spoon, scoop out black undersides (gills) of portobello mushrooms and remove stems. Peel onion and slice into 1/4” rounds. Halve lime and juice.
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Make the Sauces
To make basting sauce, combine gochujang, 2 tsp. olive oil, and teriyaki glaze in a small bowl. Transfer 2 Tbsp. basting sauce to another small bowl and mix with mayonnaise to make finishing sauce.
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Grill the Mushrooms and Onions
Heat an outdoor grill or grill pan to medium-high heat and lightly coat with cooking spray. Lightly brush onions and mushrooms with olive oil. Working in batches, grill onions and mushrooms until browned and soft, 3-5 minutes per side. Return cooked vegetables to grill, brush with basting sauce, and continue to grill until sauce caramelizes and chars on vegetables, 2-3 minutes per side. Basting sauce is spicy. Use to taste. Transfer to a cutting board and cut mushrooms into eight wedges each.
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Make the Slaw
Combine red cabbage, matchstick carrots, 2 tsp. lime juice, 2 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a medium mixing bowl.
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Plate the Dish
Spoon rice into a bowl and top with grilled vegetables and slaw. Drizzle with finishing sauce and serve on the side, if desired.
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