Tuesday, May 28, 2013

Portobello Ecolunchbox Bento

Welcome back from a long Memorial Day weekend! Since we did a lot of grilling over the weekend, I decided to have a meatless Tuesday bento today. I broiled portobello mushrooms with olive oil and balsamic vinegar, then garnished with green onion, cilantro, and various other herbs from the garden. I personally had mine with chimichurri, with which I am currently obsessed. It's a very intense and aromatic dressing/sauce, and I use garlic and sherry vinegar to give it even more bite. I like it with meat, pork, even just with bread or pasta, like pesto. MisterMan has sliced portobellos with savoy cabbage - carrot - daikon - sesame slaw, watermelon, corn, peapods, tomatoes, Okinawan sweet potato, blueberries and apricot. All packed in the 3-in-1 Ecolunchbox set. Super refreshing to kick off this brand-new SHORT week. The last week of school for us!
Added to What's For Lunch.


  1. yummy lunch..
    I love portobello mushroom..:)

  2. Oh I love mushrooms! This looks fantastic!

  3. I love your bentos!
    But I have a question about this violet veggie (I guess, correct me if it's something else ^^) - this colour is natural or is it dyed with some edible colours? :)

    1. Hi Katarzyna,
      Are you referring to the one amidst the blueberries in the small container? That is steamed sweet potato (a variety from Okinawa). It is a completely natural color, and becomes very vibrant after cooking!
      Thanks so much!