Amazing Mushroom Bowls with Kale Pesto! Smoky, sweet, salt mushrooms (or tempeh!), caramelized pineapple, peppers, and dollop of kale pesto, all served over rice.
Amazing Mushroom Bowls with Kale Pesto
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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
Scale
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!
Filed Under: All Recipes Bell Pepper Bowls Dairy-Free Dinner Gluten-Free Healthy Kale Main Dishes Mushroom Recipes Rice Spring Sugar-Free Vegan Vegetarian
March 18, 2020
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!
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. Perhaps you could update your story as I am sure others like myself would love to see your family blessings. Just a thought. . .
Thanks for sharing, Mona! Lindsay will sometimes share about family things in coffee date posts like here, here, or even over on her personal Instagram account if you’d like to check it out. 😊
Looks delicous.
What type of mushroom did you use?
You didn’t mention it.
Just white button mushrooms will work here. 🙂
These look amazing! I can’t wait to try them. I love your blog.
These look amazing! I totally need to try them asap!
Paige
http://thehappyflammily.com
Would frozen pineapple work in a pinch or does it have too much moisture?
We’d probably suggest thawing out the pineapple first and then cooking it.
This was so delicious!! Thank you! We needed to end our week with something yummy and nutritious. ❤️
So glad you enjoyed these bowls, Jenn!
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!! ❤️
So glad you enjoyed the mushroom bowls!
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!
Love the idea of putting green tahini sauce on top of these bowls – yum!
Excited to try this. What would you recommend in place of soy sauce? I have to stay away from soy while breast feeding. Could you eliminate all together?
I would suggest coconut aminos
So good! I used zucchini instead of peppers and used your magic green sauce. My husband and 15month old had seconds!
YUM!
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!!!
Yummy! Love the idea of serving this with wild rice. 😋
I have a mango, but no pineapple. Grocery order is several days away. I think that would be a good substitute but I’m curious to hear everyone’s thoughts!
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!
Love that idea!
These are AH-MAZING! I added them on top of your date night rigatoni (that I’ve been making weekly) and it’s just so good. SO GOOD!
💃
Can you sub anything for the Maple syrup? Thanks!
You could use agave instead. 🙂
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?
We didn’t steam ours first – just roasted it in the oven. 😊
Forgot to say we were eating the kale pesto with a spoon. And without cheese??!!
💯
This was so good!! Absolutely amazing variety of flavors. Served it with some garlic kale and magic green sauce.
Perfect with our 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.
Glad you enjoyed this, Kelsey! 😊
What brand of olive oil do you regularly use for pesto? I loved this recipe AND will be making again for tonight’s dinner but wonder if my olive oil was a bit overpowering. Thanks!
Ps last night’s dinner winner was date night mushroom Alfredo…keep up the great work!
We like using DeLallo’s olive oil. 🙂
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!
Sounds delicious, Lori! Glad you enjoyed these bowls!
I just made this recipe tonight and it turned out delicious!
So glad you enjoyed these bowls, Irene!
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!
Yay! Glad to hear it, Sarah!