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Portobello Mushroom "Bulgogi" Bowl
with Roasted Veggies and Spicy Sesame Sauce
Portobello mushrooms bring bold flavour to this bulgogi-inspired bowl! Sliced portobello mushrooms soak up the sweet and salty mix of honey, soy and garlic. You won't miss the beef!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Portobello Mushroom
¾ cup
Parboiled Rice
113 g
Mushrooms
200 g
Zucchini
160 g
Sweet Bell Pepper
2 unit
Green Onion
2 tbsp
Garlic Puree
1 tbsp
Sesame Seeds
(Contains Sesame)
2 tbsp
Gochujang
(Contains Soy, Wheat)
4 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Honey
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. While water comes to a boil, halve portobellos, then thinly slice crosswise. Thinly slice mushrooms. Core, then cut pepper into 1/4-inch strips. Cut zucchini in half lengthwise, then into 1/4-inch half-moons. Thinly slice green onions. Stir together gochujang, half the honey and half the soy sauce in a small bowl.
Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 15-18 min. Remove pot from heat. Set aside, still covered.
While rice cooks, add zucchini, peppers and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until tender-crisp, 8-10 min.
While veggies roast, heat a large non-stick pan over medium heat. When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then all mushrooms. Cook, stirring often, until golden-brown, 5-6 min. Add garlic puree and cook, stirring often, until fragrant, 1 min. Remove pan from heat, then add remaining soy sauce and remaining honey. Season with pepper, stir to combine.
Stir half the sesame seeds into the small bowl with spicy sauce. Sprinkle remaining sesame seeds over roasted veggies. Fluff rice with a fork. Season with salt, then stir in half the green onions. Divide rice between bowls, then top with mushroom "bulgogi" and veggies. Drizzle with spicy sesame sauce and sprinkle remaining green onions over top.
