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.

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.

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.

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.

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.

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.