Peking Portobello Steaks

With Almond Wild Rice and Garlic Baby Bok Choy

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Soy, Tree Nuts

Calories Conscious
A note about serious food allergies

Who says vegetables can't party on the grill? When the veggies are these meaty Portobello mushroom caps marinated in Peking-style flavors of orange, toasted sesame, garlic, and Chinese Five Spice, they're practically begging to be grilled up until caramelized and juicy. We pair them with almond-studded wild rice and baby bok choy for a satisfying, low-calorie meal with two full servings of veggies and zero cholesterol. Party time. Excellent.

In Your Box (serves 2)

  • 6 Portobello Mushrooms
  • 1 Navel Orange
  • 4 Green Onions
  • 2 Garlic Cloves
  • 1 Heads of Baby Bok Choy
  • Info
    1 cup Quick Cooking Wild Rice Blend
  • Info
    1 oz. Sliced Almonds
  • ⅓ fl. oz. Toasted Sesame Oil
  • Info
    1 fl. oz. Hoisin Sauce
  • 1 tsp. Chinese Five Spice Powder
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Grill Pan or Outdoor Grill
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Using a spoon, remove gills and stems from mushroom caps. Halve orange, zest one half. Remove white ends of green onions and thinly slice on a bias (angle). Mince garlic cloves. Remove bottom of the stem of bok choy and slice in half.

  • Step 2 - Make the Rice

    Make the Rice

    Bring a medium pot with 2 cups of water, rice and a pinch of salt to a boil. Reduce heat to low and cook until rice is tender and all water is absorbed, about 25 minutes. Mix in the slivered almonds, half the green onion, and a pinch of salt and pepper. Fluff before serving. Set aside.

  • Step 3 - Marinate the Mushrooms

    Marinate the Mushrooms

    In a clean mixing bowl, combine half the garlic, sesame oil, hoisin sauce, juice from half the orange, 2 Tbsp. water, Chinese Five Spice Powder to taste, and a bit of orange zest. Add a pinch of salt and pepper to taste. Mix thoroughly. Place the mushroom caps in the mixture, completely coating, and allow to marinate for 10-15 minutes. Remove mushrooms and reserve a bit of marinade for brushing on mushrooms on the grill and the rest for plating.

  • Step 4 - Grill the Mushrooms

    Grill the Mushrooms

    Heat a grill pan, outdoor grill, or skillet to medium-high heat. Spray grill with cooking spray to prevent sticking. Add mushroom caps, brushing with extra marinade, and allow to cook for 4-5 minutes on each side, or until caramelized and tender. Watch carefully - sugar in the marinade can cause these to cook and burn quickly. Once cooked, allow to cool for 2 minutes and slice into ½" thick slices.

  • Step 5 - Cook the Bok Choy

    Cook the Bok Choy

    In a skillet, warm 1 tsp. olive oil and remaining garlic over medium heat until aromatic, about 2 minutes. Once hot, add bok choy face down and cook on each side for 5 minutes, or until tender and bright green. Add a pinch of salt and pepper.

  • Step 6 - Plate the Dish

    Plate the Dish

    Add a scoop of rice to the plate. Fan out 8-9 Portobello slices atop the rice. Place a bok choy half against the rice. Garnish with remaining green onion and a bit of orange zest, if desired. Place a cup of warmed marinade next to the dish for drizzling extra flavor.