Amazing Mushroom Bowls with Kale Pesto Recipe

Introduction

This Amazing Mushroom Bowl with Kale Pesto is a delightful combination of smoky, sweet, and savory flavors. Roasted mushrooms, peppers, and pineapple come together over rice, all elevated with a vibrant kale pesto for a truly satisfying meal.

Ingredients

• 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
• 16 ounces fresh mushrooms, washed and cut into thick slices
• 2 cups fresh pineapple chunks
• 2–3 bell peppers
• Rice or cauliflower rice, for serving
• Kale pesto, magic green sauce, or any other favorite sauce

Instructions

1. Step 1: Whisk or shake the olive oil, maple syrup, soy sauce, smoked paprika, cumin, Italian seasoning, onion powder, garlic powder, salt, and black pepper together until well combined to make the smoky-sweet marinade.
2. Step 2: Place the sliced mushrooms in a shallow bowl and pour enough marinade over them to coat each piece. Reserve any leftover marinade for later use.
3. Step 3: Preheat your oven to 450°F (230°C). Let the mushrooms marinate for 20–30 minutes while you prepare the peppers and pineapple.
4. Step 4: Arrange the mushrooms with marinade, bell peppers, and pineapple chunks each on their own baking sheets. Roast for about 20 minutes, rotating pans as needed, until nicely browned. Peppers may finish a bit earlier; use the broiler briefly if you want more color.
5. Step 5: To serve, place rice or cauliflower rice in bowls and add the roasted mushrooms, peppers, and pineapple on top. Drizzle generously with kale pesto or your chosen sauce.
6. Step 6: Enjoy your mushroom bowl as is, or try it wrapped in a tortilla or served over a salad for a different twist.

Tips & Variations

• Use a mix of mushroom varieties like cremini or shiitake for added depth of flavor.
• Substitute the kale pesto with a tahini sauce or avocado dressing for a creamy texture.
• For a spicy kick, add a pinch of cayenne or chili flakes to the marinade.
• Serve with quinoa or farro instead of rice for extra protein and texture.

Storage

Store leftover roasted mushrooms, peppers, and pineapple in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving, and add fresh sauce or pesto to maintain flavor and moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried herbs instead of fresh for the marinade?

Yes, dried herbs work well in the marinade. Just keep the amounts the same, and allow the mixture to sit a bit longer for full flavor absorption.

Is this recipe suitable for vegans?

Absolutely. All ingredients are plant-based, including the sauce options like kale pesto when made without cheese or using vegan cheese alternatives.

Amazing Mushroom Bowls with Kale Pesto Recipe

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4.9 from 121 reviews

This recipe features delicious mushroom bowls with a smoky-sweet marinade balanced by vibrant roasted bell peppers and pineapple chunks, all served over rice or cauliflower rice and topped with a fresh kale pesto. It’s a flavorful and healthy meal option perfect for any time you want a comforting yet nutritious bowl.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 slices
• 2 cups fresh pineapple chunks
• 2–3 bell peppers, sliced
• Rice or cauliflower rice, cooked
• Kale pesto or your favorite green sauce

Instructions

1. Prepare the Marinade: In a bowl or jar, whisk together olive oil, maple syrup, soy sauce, smoked paprika, cumin, Italian seasoning, onion powder, garlic powder, salt, and black pepper until well combined.
2. Marinate the Mushrooms: Place the sliced mushrooms in a shallow bowl and pour enough of the smoky-sweet marinade over them to coat each piece. Let them rest for 20-30 minutes to absorb the flavors, reserving any extra marinade for later use if desired.
3. Preheat Oven and Prepare Vegetables: Preheat your oven to 450°F (232°C). Arrange the marinated mushrooms, sliced bell peppers, and pineapple chunks each on separate sheet pans.
4. Roast the Ingredients: Place the sheet pans in the oven and roast for about 20 minutes, rotating pans halfway through the cooking time to ensure even browning. Note that peppers may finish roasting a few minutes earlier. Use the broiler briefly if you want to achieve extra browning and caramelization on the vegetables and fruit.
5. Assemble the Bowls: Serve the roasted mushrooms, peppers, and pineapple over cooked rice or cauliflower rice. Drizzle with kale pesto or your preferred green sauce to add a fresh, vibrant flavor.
6. Optional Serving Suggestions: These same ingredients can be enjoyed wrapped in a tortilla or tossed on a salad for a versatile, wholesome meal.

Notes

• You can save leftover marinade for future use, but do not reuse marinade that has touched raw mushrooms unless boiled.
• Adjust the roasting time for peppers according to their size and thickness to avoid burning.
• Kale pesto can be substituted with other sauces like magic green sauce or any preferred herb-based sauce for flavor variation.
• Cauliflower rice is an excellent low-carb alternative to traditional rice for this dish.
• Using the broiler briefly helps achieve deeper caramelization but watch closely to prevent burning.

Keywords: mushroom bowls, roasted vegetables, kale pesto, healthy bowls, plant-based, vegetarian recipe, easy dinner, roasted mushrooms, pineapple, bell peppers