Portobello Burrito Bowl
with Pico de Gallo and DIY Pickled Jalapeños
The juicy portobello mushroom takes it's well-earned spot on center stage with fresh cilantro rice as its co-star. Pico de Gallo and DIY pickled jalapenos make standout extras in this soon-to-be award-winning dish!
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
Basmati Rice
1 unit
Lime
6 g
Garlic
50 g
Shallot
113 g
Corn Kernels
160 g
Tomato
7 g
Cilantro
1 tbsp
Mexican Seasoning
1 unit
Jalapeño
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Bring 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water, then reduce heat to low. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While the rice cooks, remove the stems from the mushroom caps. Brush the inside and outside of each mushroom cap with 1 tsp oil. Season with half the Mexican Seasoning and salt. Arrange caps top-side up on a parchment-lined baking sheet. Roast in the middle of the oven, until the mushrooms are juicy and fork-tender, 10-12 min.
While the mushrooms roast, cut tomato into 1/2-inch pieces. Zest, then juice the lime. Peel, then mince or grate the garlic. Finely chop the cilantro. Peel, then finely chop the shallot. Combine the tomatoes, shallots, half the cilantro, 1 tsp oil and 1 tsp lime juice (dbl both for 4 ppl) in a small bowl. Season with salt and pepper. Set aside.
Thinly slice the jalapeño, removing seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!) Heat a medium non-stick pan over medium heat. When hot, add the jalapeños, lime zest, vinegar, remaining lime juice and 1 tsp sugar (dbl for 4 ppl). Season with salt. Cook, stirring occasionally, until the jalapeños are tender-crisp, 3-4 min. Transfer jalapeños, along with the liquid, to a medium bowl and set aside.
Heat the same pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then garlic, corn and remaining Mexican Seasoning. Cook, stirring frequently, until corn softens, 5 min. Season with salt and pepper.
Drain jalapeños. Fluff the rice with a fork, then season with salt and stir in the remaining cilantro. Slice the roasted mushrooms. Divide rice, and corn between bowls. Top with portobello mushrooms, pico de gallo and pickled jalapeños.
