Jerk Portobello Mushrooms
with coconut rice and beans / tomato cucumber salsa

Name: Jerk Portobello Mushrooms
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 1 Jalapenos, sliced; seeded if you want less heat; 8 Mushrooms, portobellos; 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; 1/2 Limes, wedges; for roasting Foil; 2 cloves Garlic, chopped; 1 tsp Ginger (opt), grated; 1 can Beans, kidney (14 oz / 397 g), 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; 1/4 Onions, medium red, diced; 1 1/2 cups Tomatoes, cherry or grape, halved; 12 oz Cucumbers, diced; 1 Tbsp Cilantro, chopped; 2 tsp Vinegar, red or white wine; 2 tsp Oil, olive

Active: 35 Total: 65

Original GF Paleo Vegetarian

This meal is quickly becoming a Cook Smarts classic. The comforting, fresh, and spicy flavors make this a combination that we are always excited to bring back. It was last featured in 2018.

Proteins

Beans, kidney

Cuisines

Caribbean

Ingredients

Metric

Servings:

Jerk Portobello Mushrooms:

Jalapenos - 1 , sliced; seeded if you want less heat
Mushrooms, portobellos - 8
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
Limes - 1/2 , wedges
Foil - for roasting

Coconut Rice and Beans:

Garlic - 2 cloves , chopped
Ginger (opt) - 1 tsp , grated
Beans, kidney (14 oz / 397 g) - 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:

Onions, medium red - 1/4 , diced
Tomatoes, cherry or grape - 1 1/2 cups , halved
Cucumbers - 12 oz , diced
Cilantro - 1 Tbsp , chopped
Vinegar, red or white wine - 2 tsp
Oil, olive - 2 tsp

Prep

Garlic / Ginger / Jalapenos / Onions - Prep as directed. Combine garlic and ginger. Store jalapenos and onions in their own containers. (Can be done up to 5 days ahead)
Marinate portobellos - (If prepping right before cooking, get oven heating while mushrooms marinate.) Remove stems from mushrooms. Mix together jalapenos, Jerk seasoning, brown sugar, cinnamon, soy sauce, vinegar, and cooking oil. 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)
Limes - Slice into wedges. (Can be done up to 2 days ahead)
Tomatoes / Cucumbers / Cilantro - Prep as directed.
Beans - Drain and rinse.

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Make

Heat oven to 425F / 218C.
Cover 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 over medium-high heat. 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 of the liquid.
Toss tomatoes, cucumbers, onions, 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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