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5.0 from 3 votes

Portabella Banh Mi Bowls

A simple and flavorful vegetarian spin on a classic banh mi sandwich! With marinated mushrooms, brown rice and quick pickled veggies!

Prep Time
45 mins
Cook Time
45 mins
Total Time
58 mins
Servings: 4 servings
Calories: 324 kcal
Course: Main Course
Cuisine: American

Ingredients

For the pickled veggies:
  • ¼ cup rice vinegar
  • ¼ cup orange juice
  • 1 tablespoon granulated or cane sugar
  • Pinch of salt
  • 1 cup shredded carrots
  • ½ cup julienned radishes
  • ½ cup julienned cucumber
For the mushrooms:
  • 2 tablespoons olive oil divided
  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon lime juice
  • 2 cloves garlic minced
  • 1 teaspoon maple syrup
  • ¼ teaspoon crushed red pepper flakes
  • 12 ounces portabella mushrooms about 4 caps, gills scraped and sliced ½ inch thick
  • 1 medium red onion sliced
For serving:
  • ½ cup mayo or vegan mayo
  • 1 to 1 ½ teaspoons Sriracha or to taste
  • cooked brown rice
  • thinly sliced red cabbage
  • chopped fresh cilantro
  • chopped peanuts

Instructions

For the pickled veggies:
    Cup of Yum
  1. In a medium bowl, whisk together the vinegar, orange juice, sugar and salt. Add in the carrots, radishes and cucumber, and toss to combine. Let the mixture sit while you prepare the rest of the recipe, tossing once or twice.
For the mushrooms:
  1. In a large bowl, whisk together 1 tablespoon of the olive oil, the soy sauce, lime juice, garlic, maple syrup and red pepper flakes. Add in the sliced mushrooms and toss until well combined. Let the mushrooms marinate for 30 minutes at room temperature, tossing once halfway through.
  2. Add the remaining 1 tablespoon olive oil to a large nonstick skillet set over medium high heat. When hot, add in the mushrooms (shake off any excess marinade first) and the onion. Cook for about 8 to 10 minutes, until tender and the juices have cooked off.
To serve:
  1. In a small bowl, mix together the mayo and sriracha.
  2. To assemble, add some of the brown rice to a bowl. Top with some of the cooked mushroom mixture, the pickled veggies (using a slotted spoon to drain and discard the juices), the red cabbage, cilantro and peanuts. Drizzle with the sriracha mayo.
  3. Serve.

Nutrition Information

Calories 324kcal (16%) Carbohydrates 19g (6%) Protein 4g (8%) Fat 26g (40%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Sodium 742mg (31%) Potassium 578mg (17%) Fiber 3g (12%) Sugar 11g (22%) Vitamin A 5432IU (109%) Vitamin C 17mg (19%) Calcium 36mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 324

% Daily Value*

Calories 324kcal 16%
Carbohydrates 19g 6%
Protein 4g 8%
Fat 26g 40%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Sodium 742mg 31%
Potassium 578mg 12%
Fiber 3g 12%
Sugar 11g 22%
Vitamin A 5432IU 109%
Vitamin C 17mg 19%
Calcium 36mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.