Caribbean Vegetarian

Jerk Portobello Steaks with Mango Salsa and Coconut Rice & Peas

Name: Jerk Portobello Steaks with Mango Salsa and Coconut Rice & Peas
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Caribbean
Ingredients: 1 can coconut milk; 4 large portobello mushroom cap; 1 large mango; 0.5 medium red onion; 1 large red bell pepper; 1 jalapeno pepper pepper; 2 clove garlic; 1 lime lime; 2 scallion scallion; 1 inch ginger; 1 cup long-grain rice; 1 cup vegetable broth; 0.5 cup dried kidney beans; 2 tablespoon olive oil; 1 tablespoon maple syrup; 2 tablespoon jerk seasoning; 0.25 teaspoon allspice; 0.25 teaspoon cinnamon; 0.25 teaspoon cayenne pepper; 0.25 cup cilantro; to taste salt; to taste black pepper

Erica

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Tonight, let's bring the vibrant flavors of the Caribbean to your table with Jerk Portobello Steaks! First, soak those kidney beans overnight. Then, get the rice simmering in coconut milk. While it cooks, whip up the fresh mango salsa. Marinate the portobellos in that fantastic jerk spice blend for at least 20 minutes. Grill or pan-sear them until tender. Finally, serve everything together. Enjoy this flavorful vegetarian feast! Prep time: 20 minutes. Cook time: 30 minutes. Plus overnight bean soak.

Meat, Eggs, & Dairy

1 can coconut milk

Fresh Produce & Herbs

4 large portobello mushroom cap
1 large mango
1/2 medium red onion
1 large red bell pepper
1 jalapeno pepper pepper
1 lime lime
2 scallions scallion
1 inch ginger

Seasonings & Spices

2 cloves garlic
2 tablespoons jerk seasoning
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/4 cup cilantro
to taste salt
to taste black pepper

Pantry Items

1 cup long-grain rice
1 cup vegetable broth
1/2 cup dried kidney beans
2 tablespoons olive oil
1 tablespoon maple syrup

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