Korean BBQ Portobello Rice Bowl

with grilled onions, carrots, and red cabbage

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Eggs, Wheat, Soy

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A note about serious food allergies

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)

  • ¾ cup Jasmine Rice
  • 2 Portobello Mushrooms
  • 1 Red Onion
  • 1 Lime
  • 1 Tbsp. Gochujang Red Pepper Paste
  • 2 fl. oz. Teriyaki Glaze
  • ½ oz. Mayonnaise
  • 3 oz. Shredded Red Cabbage
  • 3 oz. Matchstick Carrots
  • Nutrition (per serving)

  • Calories
    492
  • Carbohydrates
    83g
  • Fat
    10g
  • Protein
    12g
  • Sodium
    1125mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Small Pot
  • 2 Small Bowls
  • 1 Grill Pan or Outdoor Grill
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Cook the Rice
    1

    Cook the Rice

    Bring a small pot with rice and 1 ½ 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.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Using a spoon, scoop out black undersides (gills) of portobello mushrooms and remove stems. Peel onion and slice into ¼” rounds. Halve lime and juice.

  • Step 3 - Make the Sauces
    3

    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.

  • Step 4 - Grill the Mushrooms and Onions
    4

    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.

  • Step 5 - Make the Slaw
    5

    Make the Slaw

    Combine red cabbage, matchstick carrots, 2 tsp. lime juice, 2 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper in a medium mixing bowl.

  • Step 6 - Plate the Dish
    6

    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.