comment icon 76 more comments If you get nothing else out of this post, please hear me say this: these are my favorite mushrooms of all time. You don’t like mushrooms? Okay, that’s okay. I don’t know if I can change your mind. Those opinions run deep. But also… maybe I can. If any recipe can, it might be this one. These mushrooms are smokey, sweet, and salty all at once. When they are marinated and roasted, they turn into these caramelized golden crispy-and-juicy little nibblers, and I swear I could eat an entire 8-ounce package of them. Here they are pre-roasting, soaking up all that glorious sauce: So naturally, let’s build some bowls with them, right? Roasty mushroom nibblers (can we just call them that now?), caramelized pineapple, peppers, and a dollop of kale pesto over some rice or cauliflower rice or honestly over nothing at all. This combination is fresh and springy and giving me life. If I can throw one other idea your way, it would be this: TEMPEH. Here it is, also marinating in the same sauce, about to be roasted the same way as the mushrooms. If you don’t like mushrooms, this is your backup plan! When I made this in our studio kitchen this week, we all just stood around the fresh-out-the-oven pan and snacked on roasted mushrooms and tempeh. What is life right now, really. THESE MUSHROOMS ARE AMAZING.
Check Out Our Video For How To Make Mushroom Bowls:
Click here to see the step-by-step web story instructions for this recipe!
One More Thing!
This recipe is part of our favorite bell pepper recipes page. Check it out! 4.9 from 32 reviews
1/4 cup olive oil 1/4 cup maple syrup 1/4 cup soy sauce 1 teaspoon smoked paprika 1/2 teaspoon cumin 1/2 teaspoon Italian seasoning 1/2 teaspoon onion powder 1/2 teaspoon garlic powder salt and black pepper (to taste)
Bowls
16 ounces fresh mushrooms, washed and cut into thick-ish slices 2 cups fresh pineapple chunks 2–3 bell peppers rice or cauliflower rice kale pesto, magic green sauce, or any other yummy sauce
Alternative to Mushrooms: Tempeh is also really delicious here. If you use tempeh, let it marinate for at least 2-3 hours if possible because it takes a bit longer to absorb the flavor. You can pan-fry it or roast it in the same way as directed for the mushrooms.
