A delicious take on a traditional steak bowl, but veganized using portobello mushrooms
I absolutely love rice bowls. I love finding new ways to play around with them and also spice up some of the flavors in them.
This is when I realized that I used to love steak and broccoli bowls with rice before going Vegan. I decided that I wanted to recreate that, but I wasn’t sure how.
I have read in the past that people use portobello mushroom caps in place of steak, and that’s when it hit me. “Portobello mushroom “steak” & broccoli rice bowl.” I knew that right away I had to make this recipe.
This recipe is super easy to make and is absolutely so delicious! I hope that you enjoy it.
If you ever make any of my recipes, remember to tag me on Instagram @plantbasedjane so I can see!
Ingredients
- 4 Portobello Mushroom Caps
- 1/4 Cup Soy Sauce (Sub Tamari if Gluten Free)
- 2 Tablespoons Balsamic Vinegar
- 2 Tablespoons Sesame Oil
- 2 Cloves of Minced Garlic Clove
- 2 1/2 Cups Cooked Rice
- 1 Large Head of Broccoli
Instructions
- Pre-heat your oven to 400 degrees Fahrenheit
- Wash your portobello mushrooms and place in a bowl. Combine your soy sauce, balsamic, sesame oil & garlic. Pour over mushrooms and let sit until oven is heated up.
- In a baking dish lined with tin foil, place your portobellos stem side up. Place the remaining sauce in the dish. Bake in the oven for 30 minutes flipping halfway.
- As your mushrooms are cooking, cook your rice according to package instructions and steam your broccoli.
- When your mushrooms are done cooking, take out of oven and let sit for 5 minutes.
- After your rice and broccoli are done cooking, assemble your bowls. Evenly distribute your ingredients among four bowls.
- Enjoy!
Seeing as I’m the first to comment, I want to let everyone knows that this is an awesome recipe for portobellos!! Even my six year old who’s not a mushroom fan ask for more and ask for me to pack this in his lunch today! Being vegan, I look for dishes like this that are ” meaty” , but healthy alternatives . This is def a keeper and I’m not embarrassed to say I’ve made this three times already lol. Love it!!
Ah I am so glad you enjoyed & that it’s kid approved!
I second Reshonda – this recipe is killer! All of the ingredients were in my fridge/pantry. It is so simple, but the taste is complex and very “beefy.” My husband and kiddo loved it. I think this will be in our regular rotation from now on.
I am so glad that you enjoyed, Sara!