Recipe: Portobello and Peppers with Cilantro Lime Rice
I think the portobello mushroom is one of the most under appreciated superfoods. At just a measly 24 calories per cup it packs a whopping 5 grams of protein and 3 grams of fiber. They add a great “meaty” texture and savory flavor to any salad or sandwich. Grill up an entire cap as an exiting replacement to a weeknight burger. Portobello mushrooms are readily available at any local supermarket and they’re ridiculously cheap.
The recipe below is one that I created from all of my favorite things. It would make a great vegetarian main course or side dish for fish tacos or quesadillas. It was a big hit in my house and it’s sure to be a hit with your crowd, too.
Portobello and Peppers with Cilantro Lime Rice
(serves 4 as a side dish)
Ingredients
- 2 cups cooked fragrant rice (Basamati or Jasmine)
- 2 portobello mushroom caps cut into 3/4″ cubes
- 1/2 medium green pepper cut into strips
- 1/2 medium red onion cut into strips
- 2 limes (for juice and zesting)
- 1/2 cup cilantro
- Non-stick cooking spray
- Salt and pepper
Directions
Coat a skillet with non-stick cooking spray. Over medium, saute the onions and peppers until almost soft. Add in the portobello mushrooms and cook through.
Into the rice, add the juice from the limes, cilantro, and about 2 teaspoons of lime zest (if you’re not a huge fan of limes, you can leave out the zest). Stir the rice mixture.
Add the mushroom and pepper mixture from the pan into the rice and stir. Salt and pepper to taste. And, of course, enjoy!
(Also, I hope you enjoy the photo above. Perhaps I’ve found a new career as a food stylist? You can all say you knew me when.)
