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Portobello mushroom and pesto grain bowl with fresh greens, sweet potato and red onions in a white bowl with green sauce in a dish on the side.

Portobello & Pesto Grain Bowl

roasted sweet potato, red onion, arugula

STARS

A hearty dish sure to satisfy vegetarians and meat-lovers alike, this grain bowl gives portobello mushrooms star billing. Brush them with balsamic vinegar and sear to bring out their umami goodness, then plate them on a fiber-rich bed of bulgur and lentils. Roasted yams, red onions, peppery arugula, and a side of pesto dressing provide the perfect balance of sweet, salt, and bite.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  40 minutes
Active Time:  30 minutes
Ingredients

Bulgur Lentil Salad

  • 1 cup bulgur wheat
  • 1 cup green lentils
  • 1 bay leaf
  • 2 garlic cloves, minced
  • ½ cup parsley, chopped
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • ½ teaspoon salt, to taste
  • ¼ teaspoon pepper, to taste

Onions and Potatoes

  • 1 red onion, sliced into ½ inch rings
  • 2 sweet potatoes, peeled and diced into 1-inch cubes
  • 2 tablespoons canola oil

Mushrooms

  • 3 tablespoons balsamic vinegar
  • 1 teaspoon sugar
  • 1 shallot, peeled and chopped
  • 1 tablespoon Dijon mustard
  • ½ cup olive oil
  • 8 portobello mushrooms, destemmed

Basil Pesto 

  • 1 lemon, juiced
  • 1 garlic clove
  • 2 tablespoons pine nuts
  • ½ cup shredded Parmesan cheese
  • 2 cups basil leaves
  • ½ cup packed baby arugula 
  • ¼ teaspoon salt, to taste
  • Pinch black pepper, to taste
  • ½ cup olive oil

Serving

  • 4 cups baby arugula
Directions
1
Preheat the oven to 400°F. 
2
Bring two cups of water salted to a boil. Place the bulgur in a heatproof boil. When the water boils, pour it over the bulgur and let sit until the grains are tender. 
3
Bring a second saucepan of salted water to a boil with the bay leaf. When the water boils, add the lentils, bring to a simmer, reduce heat to low and simmer for 20 to 30 minutes or until tender. Drain.
4
In a large bowl, toss the bulgar with the lentils, garlic, parsley, lemon juice, olive oil, salt and pepper.  
5
On a baking sheet, toss the onions and sweet potatoes with canola oil and season with a pinch of salt and pepper. Roast for 12-14 minutes, or until tender. 
6
Make the mushrooms: In a blender, purée the balsamic, sugar, shallot, Dijon, salt and pepper until smooth. With the motor running, drizzle in the olive oil until emulsified. Adjust the seasoning.
7
Heat a skillet or grill to medium-high heat. Brush the mushrooms with the balsamic vinaigrette and grill for 10 minutes, flipping halfway though. 
8
To make the pesto, combine all ingredients in a blender until smooth. Season to taste. 
9
To serve, divide the lentil bulgur salad between bowls. Top with grilled mushrooms, onions, sweet potatoes, and arugula. Drizzle with pesto.

Portobello & Pesto Grain Bowl

roasted sweet potato, red onion, arugula

STARS

A hearty dish sure to satisfy vegetarians and meat-lovers alike, this grain bowl gives portobello mushrooms star billing. Brush them with balsamic vinegar and sear to bring out their umami goodness, then plate them on a fiber-rich bed of bulgur and lentils. Roasted yams, red onions, peppery arugula, and a side of pesto dressing provide the perfect balance of sweet, salt, and bite.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  40 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Bulgur Lentil Salad

  • 1 cup bulgur wheat
  • 1 cup green lentils
  • 1 bay leaf
  • 2 garlic cloves, minced
  • ½ cup parsley, chopped
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • ½ teaspoon salt, to taste
  • ¼ teaspoon pepper, to taste

Onions and Potatoes

  • 1 red onion, sliced into ½ inch rings
  • 2 sweet potatoes, peeled and diced into 1-inch cubes
  • 2 tablespoons canola oil

Mushrooms

  • 3 tablespoons balsamic vinegar
  • 1 teaspoon sugar
  • 1 shallot, peeled and chopped
  • 1 tablespoon Dijon mustard
  • ½ cup olive oil
  • 8 portobello mushrooms, destemmed

Basil Pesto 

  • 1 lemon, juiced
  • 1 garlic clove
  • 2 tablespoons pine nuts
  • ½ cup shredded Parmesan cheese
  • 2 cups basil leaves
  • ½ cup packed baby arugula 
  • ¼ teaspoon salt, to taste
  • Pinch black pepper, to taste
  • ½ cup olive oil

Serving

  • 4 cups baby arugula

Directions

1
Preheat the oven to 400°F. 
2
Bring two cups of water salted to a boil. Place the bulgur in a heatproof boil. When the water boils, pour it over the bulgur and let sit until the grains are tender. 
3
Bring a second saucepan of salted water to a boil with the bay leaf. When the water boils, add the lentils, bring to a simmer, reduce heat to low and simmer for 20 to 30 minutes or until tender. Drain.
4
In a large bowl, toss the bulgar with the lentils, garlic, parsley, lemon juice, olive oil, salt and pepper.  
5
On a baking sheet, toss the onions and sweet potatoes with canola oil and season with a pinch of salt and pepper. Roast for 12-14 minutes, or until tender. 
6
Make the mushrooms: In a blender, purée the balsamic, sugar, shallot, Dijon, salt and pepper until smooth. With the motor running, drizzle in the olive oil until emulsified. Adjust the seasoning.
7
Heat a skillet or grill to medium-high heat. Brush the mushrooms with the balsamic vinaigrette and grill for 10 minutes, flipping halfway though. 
8
To make the pesto, combine all ingredients in a blender until smooth. Season to taste. 
9
To serve, divide the lentil bulgur salad between bowls. Top with grilled mushrooms, onions, sweet potatoes, and arugula. Drizzle with pesto.