Portobello Mushroom "Bulgogi" Bowl
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Portobello Mushroom "Bulgogi" Bowl

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.

Preparation Time25 minutes
Cooking Time


serving amount

2 unit

Portobello Mushroom

¾ cup

Parboiled Rice

113 g


200 g


160 g

Sweet Bell Pepper

2 unit

Green Onion

2 tbsp

Garlic Puree

1 tbsp

Sesame Seeds

(Contains Sesame)

2 tbsp


(Contains Soy, Wheat)

4 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp


Not included in your delivery

1.5 tbsp


0.13 tsp

Salt and Pepper*


Nutrition Values

Calories550 kcal
Fat16 g
Saturated Fat3 g
Carbohydrate89 g
Sugar13 g
Dietary Fiber6 g
Protein15 g
Cholesterol0 mg
Sodium1340 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Small Bowl
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan



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.

Cook rice

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.

Roast veggies

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.

Toast sesame seeds

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.

Cook mushroom "bulgogi"

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.

Finish and serve

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.