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

View the full recipe at The Joy of Eating →