Bulgogi Portobello Mushroom Bowl
This veggie packed bulgogi portobello mushroom bowl uses meaty portobello mushrooms in lieu of beef! Topped with roasted broccoli, avocado and a spicy sriracha mayo sauce!
Bulgogi Portobello
1/2 cup soy sauce
1/4 cup mirin
2 tablespoons sesame oil
3 scallions, thinly sliced
2 tablespoons brown sugar or coconut sugar
4 cloves garlic, minced
2 tablespoons gochujang
4 large portobello mushroom caps, sliced
Bowl
1 head broccoli, trimmed and cut into florets
1 tablespoon sesame oil
2 cups cooked brown rice
1 small cucumber, sliced
1 avocado, halved, pitted, peeled and sliced
Chopped toasted peanuts, for serving
Kimchi, for serving
Sriracha Mayo
3 tablespoons sriracha
3 tablespoons mayonnaise
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