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!

Tags:
Veggie
•Spicy
•Quick
Allergens:
Sesame
•Soy
•Wheat

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
DifficultyMedium

Ingredients

serving amount

2 unit

Portobello Mushroom

¾ cup

Parboiled Rice

113 g

Mushrooms

200 g

Zucchini

160 g

Sweet Bell Pepper

2 unit

Green Onion

6 g

Garlic

1 tbsp

Sesame Seeds

(Contains Sesame)

1 tbsp

Gochujang

(Contains Soy, Wheat)

2 tbsp

Soy Sauce

(Contains Soy, Wheat)

1 tbsp

Honey

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories550 kcal
Energy (kJ)2301 kJ
Fat15 g
Saturated Fat2 g
Carbohydrate91 g
Sugar14 g
Dietary Fiber8 g
Protein17 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.

Utensils

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

Instructions

Prep
1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Heat Guide for Step 1 (dbl for 4 ppl):• Medium: 1 tsp. • Spicy: 2 tsp • Extra-spicy: 3 tsp

Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. While water comes to a boil, thinly slice mushrooms. Core, then cut pepper into 1/4-inch strips. Cut the zucchini in half lengthwise, then into 1/4-inch half-moons. Thinly slice green onions. Peel, then mince or grate garlic. Stir together half the honey, half the soy sauce and 2 tsp gochujang in a small bowl. (NOTE: Reference Heat Guide.)

Cook rice
2

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.

Roast veggies
3

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
4

While veggies roast, heat a large non-stick pan over medium heat. When hot, add the 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"
5

Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring often, until golden-brown, 5-6 min. Add garlic and cook, stirring often, until fragrant, 1 min. Remove pan from heat, then add remaining soy sauce and remaining honey. Stir to combine. Season with salt and pepper.

Finish and serve
6

Stir half the sesame seeds into the small bowl with spicy sauce. Sprinkle remaining sesame seeds over veggies. Fluff rice with a fork, then season with salt and 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.