Keywords: mushroom bowls, mushroom recipe, vegan recipe, vegetarian recipe, kale pesto, Tag @pinchofyum on Instagram and hashtag it #pinchofyum. Ps last night’s dinner winner was date night mushroom Alfredo…keep up the great work! We needed to end our week with something yummy and nutritious. Forgot to say we were eating the kale pesto with a spoon. Favorite things include my camera, lake days, and dark chocolate. Absolutely amazing variety of flavors. I used to be a teacher, and now making food and writing about it online is my full-time job. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. I really like Mexican food. I am so so glad you loved it. . Add Fry for 5 minutes, stirring frequently, until soft and browned. Mincing the mushrooms takes a little time, but very little skill. If you don’t like mushrooms, this is your backup plan! Ha! In either case, it was nice to try a new recipe. Sign up to receive a free eCookbook with my top 25 most popular recipes. These look amazing! MUSHROOM BURRITO BOWL MEAL PREP. Tips for Roasting: don’t overcrowd the pans because the pineapple, peppers, and mushrooms might start to steam instead of roast / caramelize / brown. This recipe will make you and your family excited about spaghetti squash again! 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. Here it is, also marinating in the same sauce, about to be roasted the same way as the mushrooms. As for the meal, it was good. Thanks for sharing, Mona! Everything can be made in advance which is helpful if feeding guests. My apologies, the review above was intended for the magic green sauce. Serve with mushroom sauce and reserved bacon; sprinkle with Parmesan cheese and, if desired, additional chopped fresh sage. Roasty mushroom nibblers (can we just call them that now? I haven’t been on your site for a while (lazy, I know) and I thought I would get up to date to see your beautiful daughter, but she isn’t mentioned in your ABOUT section. These are AH-MAZING! Place mushrooms in a shallow bowl. ), caramelized pineapple, peppers, and a dollop of kale pesto over some rice or cauliflower rice or honestly over nothing at all. ❤️. Glad you enjoyed these bowls! Made this meal last night and loved it! Enjoy! Subscribe to get a free eCookbook with our top 25 recipes. Looks delicous. If you love meal prepping, why not try my roasted vegetable and lentil salad? This combination is fresh and springy and giving me life. This recipe is part of our favorite bell pepper recipes page. In a large nonstick skillet heat oil over medium-high heat about 1 minute. Mushrooms are the perfect alternative as they have a deep umami flavour, but also take seasoning really well. I would recommend draining off excess juice from your pineapple if it seems to have a lot of moisture. These mushroom bowls were amazing!! 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). I just made it for my hubbies birthday dinner. Served it with some garlic kale and magic green sauce. To serve, fill the bowls with brown rice and a handful lettuce. This was so good!! ), caramelized pineapple, peppers, and dollop of kale pesto, all served over rice. Tag @pinchofyum on Instagram so we can find you! Microwave, uncovered, on high until tender. If I can throw one other idea your way, it would be this: TEMPEH. Very tasty, great mix of flavours and textures. Combine all ingredients together in a small bowl along with a large pinch of sea salt and black pepper. Add the spices, tomato puree, tamari/soy sauce and a large pinch of salt. SO GOOD. I made a version of this last night and then topped it off with your green tahini sauce (another recipe we love) it was heaven on a plate! Whisk or shake the marinate in a jar until combined. If any recipe can, it might be this one. Vegan, GF & healthy. I added Parmesan cheese and purée till smooth. Place peppers, pineapple, and mushrooms with marinade each on their own sheet pans. My least favorite thing was the magic green sauce. These mushrooms are smokey, sweet, and salty all at once. Cover and keep refrigerated until serving. I used a couple of sweet potatoes and some string beans we needed to finish. 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). It’s been a favourite in my household for a little while now and I’m certain it will become one in yours too! So good! Just a thought. Next time, I will have to cut back on the amount of maple syrup and pineapples. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Sounds delicious, Lori! ), caramelized pineapple, peppers, and dollop of kale pesto. YUM. Please let me know if you try to freeze it and how you get on . I can’t wait to try them. Gluten-free: Use tamari or gluten-free soy sauce. Cook for 5-7 minutes, stirring occasionally, until slightly charred. ★☆ Beautiful things happen. I just made this recipe tonight and it turned out delicious! I used zucchini instead of peppers and used your magic green sauce. I quite like this burrito bowl cold, especially if it’s a lunchbox situation. Top with the salsa, mushroom taco meat, black beans, mashed avocado, a wedge of lime and a sprinkling of fresh coriander. Stir in flour until blended; gradually whisk in milk. AMAZING!! Oh wow! Thank you! Did you make a recipe? ★☆ But, no matter the origin, one thing’s for sure: This mushroom burrito bowl is made up of: All components are delicious on their own, but when eaten together… BAM! Yummy! There are some helpful tips later in the post. Beautiful pictures as always. I love your blog. Enjoy hot or cold. Remove from the heat; stir in sage. Traditionally a burrito/burrito bowl would be made with either beef or chicken. 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. x, Your email address will not be published. I have a mango, but no pineapple. ★☆ Second time making this, had to convince my husband it would be worth turning on the oven.. Family was not disappointed Those mushrooms! Check it out! I hope you love this recipe as much as I do. Just assure everything is piping hot before serving. I wanted to create a vegetarian option without the use of a meat substitute. Nothing left! Stir in wine. Look at healthy, delicious you. Loved, loved this recipe. The only thing I tweaked was the pesto. My husband and 15month old had seconds! Alternative to Mushrooms: Tempeh is also really delicious here. I’d like to make a big batch and freeze for easy meal prep later, I have to say that I have never tried to freeze the mushroom mixture but I can’t see why not! Would frozen pineapple work in a pinch or does it have too much moisture? Love the idea of serving this with wild rice. I totally need to try them asap! Thank you! Add garlic, salt and, if desired, red pepper flakes; cook 1 minute longer. Bring to a boil; cook until liquid is almost evaporated, 4-5 minutes. . I had to sub a few spices After just purging my spice cabinet and it was still ridiculously good. We didn’t steam ours first – just roasted it in the oven. Just white button mushrooms will work here. I have heard it needs to be steamed first? Place squash cut side down on a microwave-safe plate. Here they are pre-roasting, soaking up all that glorious sauce: So naturally, let’s build some bowls with them, right? Definitely going to be made again. . . Required fields are marked *, Welcome!! You can pan-fry it or roast it in the same way as directed for the mushrooms. Start with making the salsa. Everything roasted up beautifully. I have to stay away from soy while breast feeding. I loved this recipe AND will be making again for tonight’s dinner but wonder if my olive oil was a bit overpowering. Watch the pan carefully here: you want the beans & corn to get some colour, but not to burn. Plum Pork Spicy Meatballs with Bok Choy and Zucchini, Pressure Cooker Pork Chops and Acorn Squash, Slow Cooker Pot Roast Recipes You’ll Fall in Love With, Do Not Sell My Personal Information – CA Residents, 1 medium spaghetti squash (about 4 pounds), 12 ounces bacon strips, cut into 3/4-inch pieces, 1/2 pound sliced baby portobello mushrooms, 1/4 teaspoon crushed red pepper flakes, optional. . Top with your sauce (yeah kale pesto)!