Korean Portobello Burritos
with rice / kimchi slaw / sesame cucumbers
This recipe is an East-meets-West mash-up with sweet and savory Korean-inspired mushrooms served inside a burrito. Enjoy the dish with tangy sesame cucumbers on the side.
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Ingredients
Basmati Rice (enough for 2 nights):
- Water - 1 3/4 cups
- Rice, basmati - 1 cup
Korean Marinated Portobellos:
- Garlic - 2 cloves , chopped
- Ginger, fresh - 1 tsp , grated
- Brown sugar - 2 Tbsp
- Vinegar, rice - 1 Tbsp
- Soy sauce, low-sodium - 2 Tbsp
- Gochujang - 1/2 tsp (Korean red pepper paste; sub any hot sauce)
- Mushrooms, portobellos - 4 , sliced
Korean Portobello Burritos:
- Yogurt, plain or Greek - 1/4 cup
- Gochujang - 2 tsp (Korean red pepper paste; sub any hot sauce)
- Kimchi (opt) - 1/4 cup , chopped
- Coleslaw mix - 5 oz
- Oil, cooking - 2 tsp + 1 Tbsp
- Lime juice - 2 tsp
- Cilantro - 1/4 cup , leaves torn
- Beans, black (14 oz / 397 g) - 1 can
- Tortillas, burrito-sized flour or corn - 4
Sesame Cucumbers:
- Cucumbers - 12 oz , chopped
- Oil, toasted sesame - 2 tsp
- Vinegar, rice - 2 tsp
- Sesame seeds, white - 1 tsp
Nutrition Facts
Amount Per Serving
Calories
379
Just a moment...
% Daily Value
Total Fat
10g
16%
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Saturated Fat
2g
8%
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Trans Fat
0g
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Cholesterol
< 1mg
0%
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Sodium
534mg
22%
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Total Carbohydrate
61g
20%
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Dietary Fiber
9g
35%
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Sugars
13g
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Protein
13g
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Prep
- Cook rice - This makes enough for Thursday. Fill a saucepan with water and a pinch of salt. Bring to a boil and then add rice. Bring to a simmer, cover, turn heat down to low and cook until rice has absorbed all the liquid, 15 to 18 minutes. (Can be done up to 5 days ahead)
- Make marinade - Chop garlic and grate ginger. Combine with brown sugar, vinegar (portion for mushrooms), soy sauce, and Gochujang (portion for mushrooms). (Can be done up to 5 days ahead)
- Mushrooms - Remove stems and slice. (Can be done up to 2 days ahead)
- Marinate mushrooms - Combine mushroom slices with marinade. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
- Make spicy yogurt - Combine yogurt with Gochujang (portion for burritos). (Can be done up to 5 days ahead)
- Kimchi - Chop kimchi. (Can be done up to 5 days ahead)
- Marinate cucumbers - Chop cucumbers. Toss with toasted sesame oil, vinegar (portion for cucumbers), and sesame seeds. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
- Make kimchi slaw - Combine kimchi, coleslaw mix, first portion of cooking oil, lime juice, and cilantro leaves. (Can be done 1 day ahead)
- Beans - Drain and rinse beans.
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Make
- Heat a large skillet with second portion of cooking oil over medium-high heat. Add mushrooms (with marinade) and simmer until mushrooms are tender, ~3 minutes. Add beans and stir until warmed through.
- Warm tortillas according to package directions.
- If rice was made ahead, reheat in the microwave. (Reserve half for Thursday.)
- Give cucumbers a stir and season with some salt.
- Assemble burritos by spreading one side of each tortilla with spicy yogurt. Fill tortillas with rice, kimchi slaw, and mushrooms / beans.
- Serve burritos with cucumbers on the side. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
379
Just a moment...
% Daily Value
Total Fat
10g
16%
Just a moment...
Saturated Fat
2g
8%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
< 1mg
0%
Just a moment...
Sodium
534mg
22%
Just a moment...
Total Carbohydrate
61g
20%
Just a moment...
Dietary Fiber
9g
35%
Just a moment...
Sugars
13g
Just a moment...
Protein
13g
Just a moment...
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