Mushroom Bowls with Kale Pesto
Mushroom bowls: whip up this vibrant and healthy meal featuring roasted mushrooms and fresh kale pesto. Perfect for a quick, satisfying dinner.
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-ish slices
Instructions
- Whisk or shake the marinade 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 F. Let the mushrooms rest for 20-30 minutes while you prep other ingredients, including your sauce! Place mushrooms with marinade on a sheet pan. Bake for 20 minutes, rotating pans as needed, until you get some nice browning on everything. 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
- For extra crispy mushrooms, ensure they are in a single layer on the baking sheet and avoid overcrowding. Use two pans if necessary.
- To achieve a perfect roast, listen for the gentle sizzle and look for deep brown edges on the mushrooms, not just light browning. This indicates the Maillard reaction is fully developing.
- Make the kale pesto ahead of time! It stores well in the fridge for up to 5 days in an airtight container with a thin layer of olive oil on top to prevent browning. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To achieve a perfect roast, listen for the gentle sizzle and look for deep brown edges on the mushrooms, not just light browning. This indicates the Maillard reaction is fully developing.
- Make the kale pesto ahead of time! It stores well in the fridge for up to 5 days in an airtight container with a thin layer of olive oil on top to prevent browning. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.