mushroom bowls

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.

Amazing Mushroom Bowls with Kale Pesto

olive oil

maple syrup

soy sauce

smoked paprika

cumin

Italian seasoning

onion powder

garlic powder

salt and black pepper (to taste)

mushrooms,

pineapple

bell peppers

rice or cauliflower rice

kale pesto, magic green sauce,

Whisk or shake the marinate in a jar until combined.

Mushroom Bowls Step 1

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 &#8211; that&#8217;s okay, you can use it later in this recipe, or save for next week&#8217;s bowls).

Place mushrooms in a shallow bowl. Cover with enough marinade to get some flavor on each of the mushroom pieces.

Mushroom Bowls Step 2

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.

Mushroom Bowls Step 3

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.

Serve in a bowl over rice or cauli rice. Top with your sauce.

Mushroom Bowls Step 4

These look amazing! I can’t wait to try them. I love your blog.

You're right, these bowls were amazing! My husband normally scoffs at any meal that doesn't contain either meat or pasta but he ate every bite of this, said it was delicious, and then was totally shocked to learn it was vegan. Ha!

I don’t even like mushrooms, but I love pinch of yum so I made this tonight. AMAZING!! ❤️

These mushrooms are SO GOOD-- I've made them twice this week. I absolutely love the sauce! 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!

So good! I used zucchini instead of peppers and used your magic green sauce. My husband and 15month old had seconds!

I made this tonight for dinner and I really enjoyed it. I swapped the bell peppers for parsnips and fenne. I also added parmesan to the kale pesto. Next time, I will have to cut back on the amount of maple syrup and pineapples. It was just a teeny bit too sweet for me but I really liked the combination of sweet and savory.

These mushroom bowls were amazing!! I used shitake mushrooms because those were the only fresh ones available at the store, and served over wild rice with magic green sauce. Everything roasted up beautifully. Delicious!!!

I was in the same boat and I had frozen mango and ended up going with it and made the recipe today with frozen mango and it was amazing!

Delicious recipe, family loved it with mushrooms!  Any tips for cooking with tempeh? I have never tried it. I have heard it needs to be steamed first?

This was so good!! Absolutely amazing variety of flavors. Served it with some garlic kale and magic green sauce.

Loved, loved this recipe. I just made it for my hubbies birthday dinner.  The only thing I tweaked was the pesto. I added Parmesan cheese and purée till smooth. It was so yummy. 
 Definitely going to be made again.  Thanks for the recipe.

My apologies, the review above was intended for the magic green sauce. As for the meal, it was good. Not amazing. 4 stars.

I made this today with the magic green sauce. The meal was good just not amazing. My least favorite thing was the magic green sauce. Neither of us liked it. I think that regular guacamole would have been better. I did substitute walnuts for pistachios so maybe that's why the sauce was a failure? In either case, it was nice to try a new recipe. You were right about mushrooms haters - my husband didn't mind the shrooms! The combination of flavors was pretty unique with smoky and sweet. Overall, I'm glad that I tried it. Beautiful pictures as always.

Second time making this, had to convince my husband it would be worth turning on the oven.. Family was not disappointed Those mushrooms! The kale pesto! I used a couple of sweet potatoes and some string beans we needed to finish. Nothing left!

I just made this recipe tonight and it turned out delicious!

The only sad thing about this recipe is that I wish I’d made 15x the amount of mushrooms. I could drink that marinade. I had to sub a few spices After just purging my spice cabinet and it was still ridiculously good. Served over quinoa and arugula and used pre-made pesto because I was lazy. Another Pinch of Yum win!

https://www.youtube.com/watch?v=A73lRQop_zA

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.

Full recipe: https://pinchofyum.com/mushroom-bowls-with-kale-pesto

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The most viewed mushroom bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine