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Jerk Portobello Mushrooms
with coconut rice / tomato and cucumber salsa

Active: 35 min Total: 1 hr 5 min

A version of this meal was first featured in 2015. We previously used this spice mix with cauliflower but it adds great flavor to portobello mushrooms in this updated recipe. This time we're also using a fresh salsa to top the entire dish.

Tags

Ingredients

Servings:
4
Metric
Jerk Portobello Mushrooms:
  • Mushrooms, portobello - 4, stems removed
  • Jerk or Cajun seasoning - 1 Tbsp
  • Brown sugar - 1 tsp
  • Cinnamon - 1/2 tsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Vinegar, red or white wine - 1 Tbsp
  • Oil, cooking - 1 Tbsp
  • Jalapenos (opt) - 1, sliced, seeded if you want less heat
  • Limes - 1/2, wedges
  • Foil - for baking
Coconut Rice and Beans:
  • Garlic - 2 cloves
  • Ginger - 1 tsp, grated
  • Beans, kidney (14oz / 397g) - 1 can, drained and rinsed
  • Coconut milk, light - 3/4 cup
  • Bay leaves - 1
  • Rice, long-grain, uncooked - 1 cup
  • Stock, any type - 1 1/4 cup
  • Salt - 1/4 tsp
Tomato and Cucumber Salsa:
  • Tomatoes, cherry or grape - 1 1/2 cups, halved
  • Cucumbers - 12 oz, diced
  • Cilantro - 4 sprigs, chopped
  • Vinegar, red or white wine - 2 tsp
  • Oil, olive - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Marinate portobellos - Remove stems from mushrooms. Mix together jerk seasoning, brown sugar, cinnamon, soy sauce, vinegar, and cooking oil. Slice jalapenos and add to marinade. Spread portobellos out in a baking dish. Add marinade and toss to combine. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  2. Garlic / Ginger - Prep as directed and combine. (Can be done up to 3 days ahead)
  3. Limes - Slice into wedges. (Can be done up to 2 days ahead)
  4. Tomatoes / Cucumbers / Cilantro - Prepare as directed and combine.
  5. Beans - Drain and rinse.

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Make

  1. Heat oven to 425F / 218C.
  2. Cover baking dish with portobellos tightly with foil. Transfer portobellos to oven and roast, covered, for 20 minutes. Remove foil and continue roasting until tender, 5 to 10 minutes more.
  3. While portobellos roast, heat a Dutch oven or non-stick pot over medium-high heat for rice and beans. Pour in coconut milk, garlic, ginger and bay leaves. Bring to a simmer and then add rice, stock, and salt. Cover and bring to a boil and then simmer for 15 to 20 minutes, until rice has absorbed all the liquid.
  4. Toss tomatoes, cucumbers, and cilantro with vinegar, and olive oil.
  5. Remove and discard bay leaves from rice. Fold in beans.
  6. Serve portobellos over rice (pour cooking liquid over top) with lime wedges on the side. Enjoy salsa over top!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (122)
Gluten-free (13)
Paleo (13)
Vegetarian (10)

55 reviews

The chicken was awesome, the rice tasted amazing but it sticky even when it wasn't cooked all the way. Overall it was very tasty, I will try it again and hopefully get the rice not sticky.

By: Glendalis
Posted: May 17, 2020
Diet: Original
0 Helpful

Doubled the spices for 1.5lb chicken and it was spectacular. Gf said "this is my favorite thing you've ever made". Will definitely do again

By: Aaron
Posted: Apr 08, 2019
Diet: Original
0 Helpful

Felt like the chicken and rice were both lacking a little flavor. The chicken had a strong cinnamon flavor, but it need some other flavors with it. I enjoyed the cucumber and tomato salsa, but I did not feel like it went well with the rice and chicken.

By: Carson
Posted: Dec 09, 2018
Diet: Original
0 Helpful

Coconut rice and salad were great. The chicken was too sweet and next time I would omit the sugar.

By: Vickie
Posted: Nov 02, 2018
Diet: Original
0 Helpful

The rice was so good!

By: Julie
Posted: May 30, 2018
Diet: Original
0 Helpful

Delicious! Made the rice in the rice cooker.

By: Michele
Posted: Apr 06, 2018
Diet: Original
0 Helpful