Jerk Portobello Mushrooms
with coconut rice / tomato and cucumber salsa

Name: Jerk Portobello Mushrooms
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 4 Mushrooms, portobello, stems removed; 1 Tbsp Jerk or Cajun seasoning; 1 tsp Brown sugar; 1/2 tsp Cinnamon; 1 Tbsp Soy sauce, low-sodium; 1 Tbsp Vinegar, red or white wine; 1 Tbsp Oil, cooking; 1 Jalapenos (opt), sliced, seeded if you want less heat; 1/2 Limes, wedges; for baking Foil; 2 cloves Garlic; 1 tsp Ginger, grated; 1 can Beans, kidney (14oz / 397g), drained and rinsed; 3/4 cup Coconut milk, light; 1 Bay leaves; 1 cup Rice, long-grain, uncooked; 1 1/4 cup Stock, any type; 1/4 tsp Salt; 1 1/2 cups Tomatoes, cherry or grape, halved; 12 oz Cucumbers, diced; 4 sprigs Cilantro, chopped; 2 tsp Vinegar, red or white wine; 2 tsp Oil, olive

Active: 35 min Total: 1 hr 5 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

Prep

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)
Garlic / Ginger - Prep as directed and combine. (Can be done up to 3 days ahead)
Limes - Slice into wedges. (Can be done up to 2 days ahead)
Tomatoes / Cucumbers / Cilantro - Prepare as directed and combine.
Beans - Drain and rinse.

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Make

Heat oven to 425F / 218C.
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.
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.
Toss tomatoes, cucumbers, and cilantro with vinegar, and olive oil.
Remove and discard bay leaves from rice. Fold in beans.
Serve portobellos over rice (pour cooking liquid over top) with lime wedges on the side. Enjoy salsa over top!

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