Korean BBQ Portobello Rice Bowl

with grilled onions, carrots, and red cabbage

$9.95 per serving

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.

  • Calorie-Conscious
  • Carb-Conscious
  • Contains Gluten
  • Contains Dairy
  • Contains Soy
  • Contains Shellfish
  • Contains Nuts
  • Vegetarian
A note about serious food allergies
  • Nutrition per serving

  • Calories
    492
  • Carbohydrates
    83g
  • Fat
    10g
  • Protein
    12g
  • Sodium
    1125mg
  • Prep & Cook Time
    35-45 min.
  • Cook Within
    7 days
  • Difficulty
    Intermediate
  • Spice Level
    Mild
With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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  • In The Box

  • 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
Korean BBQ Portobello Rice Bowl with grilled onions, carrots, and red cabbage
  • In Your Kitchen

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

Recipe shown serves 2

Recipe Instructions

    Before Cooking

    While Cooking

  • Korean BBQ Portobello Rice Bowl with grilled onions, carrots, and red cabbage
    1

      Before Cooking

    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.

  • Korean BBQ Portobello Rice Bowl with grilled onions, carrots, and red cabbage
    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.

  • Korean BBQ Portobello Rice Bowl with grilled onions, carrots, and red cabbage
    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.

  • Korean BBQ Portobello Rice Bowl with grilled onions, carrots, and red cabbage
    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.

  • Korean BBQ Portobello Rice Bowl with grilled onions, carrots, and red cabbage
    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.

  • Korean BBQ Portobello Rice Bowl with grilled onions, carrots, and red cabbage
    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.

With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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