{"id":25691,"date":"2012-07-29T19:56:59","date_gmt":"2012-07-29T23:56:59","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=25691"},"modified":"2012-07-29T19:56:59","modified_gmt":"2012-07-29T23:56:59","slug":"grilled-portobello-mushroom-steak-rice-bowl%e3%83%9d%e3%83%bc%e3%83%88%e3%83%99%e3%83%ad%e3%83%9e%e3%83%83%e3%82%b7%e3%83%a5%e3%83%ab%e3%83%bc%e3%83%a0%e3%82%b9%e3%83%86%e3%83%bc%e3%82%ad%e4%b8%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=25691&lang=en","title":{"rendered":"Grilled Portobello Mushroom Steak Rice Bowl
\u30dd\u30fc\u30c8\u30d9\u30ed\u30de\u30c3\u30b7\u30e5\u30eb\u30fc\u30e0\u30b9\u30c6\u30fc\u30ad\u4e3c"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Grilled Portobello Steak Rice Bowl<\/strong>
\nJuly 28, 2012<\/em><\/p>\n

Portobello mushroom marinated in balsamic vinegar, olive oil, brown sugar, and dijon mustard was grilled, sliced, and then placed on top of brown rice. This was served with sauteed broccolini, red onion slices, and basil pesto sauce (basil, cooked garlic, walnuts, olive oil, brown sugar, salt, black pepper). I’m proud to say this is vegan as well!<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Grilled Portobello Steak Rice Bowl July 28, 2012 Portobello mushroom marinated in balsamic vinegar, olive oil, brown sugar, and dijon mustard was grilled, sliced, and then placed on top of brown rice. This was served with sauteed broccolini, red onion slices, and basil pesto sauce (basil, cooked garlic, walnuts, olive oil, brown sugar, salt, black […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-25691","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25691","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=25691"}],"version-history":[{"count":15,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25691\/revisions"}],"predecessor-version":[{"id":25718,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25691\/revisions\/25718"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25691"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25691"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25691"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}