Grilled Portobello Steak with Crispy Shallot
Meat and potatoes goes meat-free. A portobello mushroom cap, rubbed in a spicy blend of paprika, cumin, ginger, and coriander, before roasting, then topped with crispy shallots. On the side: sautéed green beans, yuca baked with Harissa (a Tunisian hot sauce), and Harissa-orange roasted carrots.
Microwave: Remove lid & any portion cups. Cover with napkin. Heat until food reaches an internal temperature of 165˚F. Approx. 2-3 min. More options available online. Meal may contain soy.
orange, yuca, harissa, portabella mushroom, cayenne pepper, paprika, cumin, coriander, balsamic, herbs, spices & seasonings, onion, lime, lemon, ginger, garlic, oregano, olive oil, shallots, carrots