All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
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.
You Will Need
Grill Pan or Outdoor Grill
Before You Cook
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
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.
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.
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.
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.
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.
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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