Portobello Burrito Bowl

Portobello Burrito Bowl

with Pico de Gallo and DIY Pickled Jalapeños

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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.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Portobello Mushroom

¾ cup

Basmati Rice

1 unit


6 g


50 g


113 g

Corn Kernels

160 g

Roma Tomato

7 g


1 tbsp

Mexican Seasoning

1 unit


1 tbsp

White Wine Vinegar


Not included in your delivery

1.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2092 kJ
Calories500 kcal
Fat13 g
Saturated Fat2.5 g
Carbohydrate92 g
Sugar11 g
Dietary Fiber6 g
Protein13 g
Cholesterol0 mg
Sodium610 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Medium Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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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.