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This was so good!! Absolutely amazing variety of flavors. Served it with some garlic kale and magic green sauce.
Sarah
I can honestly say I never thought I’d write the words “Amazing Mushroom Bowls” as a title for a recipe, but here we are.
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!
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Amazing Mushroom Bowls with Kale Pesto
- Total Time: 50 minutes
- Yield: 4 1x
Description
Amazing Mushroom Bowls with Kale Pesto! Smoky, sweet, salt mushrooms (or tempeh!), caramelized pineapple, peppers, and dollop of kale pesto, all served over rice. SO GOOD.
Ingredients
Smoky-Sweet Marinade
- 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
Instructions
- Whisk or shake the marinate in a jar until combined.
- Place mushrooms in a shallow bowl. Cover with enough marinade to get some flavor on each of the mushroom pieces (you might have some marinade left – that’s okay, you can use it later in this recipe, or save for next week’s bowls).
- Preheat oven to 450 degrees. Let the mushrooms rest for 20-30 minutes while you prep other ingredients, including your sauce! Place peppers, pineapple, and mushrooms with marinade each on their own sheet pans. Bake for 20-or-so minutes, rotating pans as needed, until you get some nice browning on everything (peppers will roast a few minutes faster). You can use the broiler to help with the browning as needed.
- Serve in a bowl over rice or cauli rice. Top with your sauce (yeah kale pesto)! You can also put all this yumminess in a wrap or on a salad. Poof! Look at healthy, delicious you.
Notes
Tips for Roasting: don’t overcrowd the pans because the pineapple, peppers, and mushrooms might start to steam instead of roast / caramelize / brown. I would recommend draining off excess juice from your pineapple if it seems to have a lot of moisture. If your mushrooms look like they have a lot of liquid, that’s okay – keep roasting a bit longer and the sauce will kind of turn into a gooey crust and the mushrooms will get even deeper in color and flavor. YUM.
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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
Keywords: mushroom bowls, mushroom recipe, vegan recipe, vegetarian recipe, kale pesto
One More Thing!
This recipe is part of our favorite bell pepper recipes page. Check it out!
So amazing!! I added sweet potato to the marinade as my kids don’t like mushrooms.
I made this tonight and OH MY GOSH!!! I am absolutely in love with this recipe! It was even more amazing than I thought it would be, and it was so easy to make! Thank you for a new favorite recipe 🙂
This was delicious! The pesto was surprisingly perfect in this bowl. It was eays to make and super flavorful. I made this with marinated tempeh and mushrooms. I will definitely make this again!
Great recipe. Loved the mix of flavors!
Hi Linday! This recipe’s images literally are making my mouth water. I apologize if this isn’t an appropriate ask, but since the recipe looks so fabulous, I thought it was worth a shot. Do you have any suggestions for what to substitute in place of the bell peppers for my partner who, unfortunately for me, detests them? I saw that someone used zucchini, but that feels so dissimilar to a bell pepper’s texture. IDK. Either way, I’m really looking forward to trying this and thank you for the recipe! 🙂
Honestly, any veg will work great as a replacement – this recipe is extremely flexible! But yes, zucchini would work really well!
This was a fantastic weeknight vegetarian meal. I prepped my pesto and rice ahead of time so it was way to throw together. For the pesto, I used walnuts. It was bright and fresh tasting with the kale and lemon. I could have drank the mushroom marinade…so good! I may add a tip to either strain or pick up the mushrooms before adding to the roasting pan. (Instead of dumping) Mine had too much moisture, and the liquid got a bit caramelized, which lent a chewy texture, but I salvaged it by pulling out before it was too too much. All together, the flavors play nicely together….sweet, earthy, savory….will make again for sure! Thank you!
Delicious! Served it with socca so no need for rice. Great meal.
Does the calorie count include the rice? Looking forward to trying this.
This is a favourite. The marinade is my go to for everything now. I used it on chicken and it was amazing!
Just made this for dinner tonight and it is SOOO yummy. I didn’t quite make it according to recipe due to some time constraints, so I’m looking forward to making it again as written. The marinade sauce is wonderful!! I want to try it on other things.
These are so good! I’m transitioning to more of a veg-lifestyle and this was SO yummy. I was doubtful of the flavor combo and WOW. Desk lunch got an upgrade.
These mushrooms are BOMB. Made bowls with farro, kale, cabbage, and the pepper confit from the Oliver’s salad (also delish!), roasted beets and roasted broccoli – topped with a vegan green goddess dressing. So I totally didn’t follow this specific recipe but am here for the mushrooms – will be making again!
This looks amazing! Can you soak the mushrooms and tempeh overnight or would that be too much? Love your blog!
That should work! Enjoy!
I love the simple yet complex combination of flavors here!
Love this recipe! I have a question, are the pesto and rice included in the nutrition info? Thanks!!!
We loved this! We added some shrimp that we marinated in the leftover marinade. Definitely a keeper! Thanks for sharing!
I spent at least 5 hours getting vegetarian recipes. They’re amazing! Can’t wait to try!
Made these bowls with mushroom for me and tofu for my hubby. They were a hit ! He could not stop raving about them. I’ll be adding it to the weekly rotation!
Ahhhmazing! Topped with the kale pesto. This marinade is everything. Perfectly sweet and savory, I want to swim in it. I threw some steak in with the mushrooms (gotta have iron for my 10 month old), and it worked well. Highly recommend.
So glad you enjoyed the recipe, Kaitlin!
This recipe looks delicious! I love roasted mushrooms, and the marinade looks so flavorful. Love the idea of a dollop of kale pesto on top too. Yum!
I never would have thought of making pesto with kale! Great idea! Gorgeous photos too.
Morning, looking forward to making this today. Left over mushrooms from my veg chili recipe of yours! Would it ruin it to marinate the mushrooms all day? I prefer to prep everything in the AM when I feel energized and then just bake everything closer to dinner time. I know I’ll make the kale pesto now. Thanks for your recipe!
You can for sure marinate the mushrooms all day. Enjoy, Jodie!
I loved every part of this dish and the addition of kale pesto and pineapple was perfect.. I could eat this mushroom sauce on so many things. Best vegetarian bowl I’ve had in awhile.
We love hearing this, Jacqueline! Thanks so much for the comment.
OMG so tasty!! the mushrooms are seasoned so well and the pineapple adds such a nice sweetness. i put my extra marinade on the pineapple and peppers which have them a good flavor. i made it with the kale pesto which i was nervous about at first but it worked so well. love love loved this and will definitely be making it again.
This was delicious! I felt that there was not a lot of protein in this dish, as I still felt hungry afterward, so I would recommend adding tofu or another protein (maybe use the same sauce as the mushrooms for it). This dish was so tasty though!
Tofu would be a great addition to this meal, and the it would definitely pair well with the sauce!