This portobello mushroom bowl is dripping with Asian flavors like hoisin, sesame and soy sauce. The juicy and tender mushroom is atop a bed of broccoli, roasted red peppers and crushed cashews.
Lately I've been super into hoisin sauce, teriyaki and sweet chili sauce. All of these sauces are zippy with flavor and the best part is I don't need to make them, which can save you SO much time in the kitchen.
Vegan and Gluten Free
This Asian portobello mushroom bowl is a great meatless meal. It's dairy free and free of animal products. This recipe is gluten free if you use a certified gluten free hoisin sauce and coconut aminos or tamari instead of soy sauce.
Ingredients
- Portobello mushroom caps: I recommend mushroom caps versus sliced mushrooms for this recipe because they get so tender, juicy and meaty when roasted as a whole.
- Cashews: You can use almonds or peanuts if you have them! I just happened to have cashews on hand and they worked well.
- Bell pepper: I used a red bell pepper, feel free to up it to 2 bell peppers for this recipe if you have room on your sheet pan.
- Broccoli: I used a steamable frozen bag of broccoli.
- Quinoa: You guys know my love for quinoa, but you can use brown rice, cauliflower rice, farro or other grains for this Asian portobello mushroom bowl recipe.
How To Make
The ingredients for this Asian portobello mushroom bowl are pretty basic. The mushrooms are roasted in a 3 ingredient sauce alongside the bell peppers in the oven for about 20 minutes.
After the 20 minutes is up, the mushroom is so tender and meaty and takes on that umami flavor that is soooo deliciously good.
Deliciously good? Is that grammatically correct?
Anyways, after you roast the bell peppers with the mushroom caps. You pile on all the textures from crunchy cashews and green onions to tender broccoli florets.
The easiest way to prepare the broccoli florets is to steam them. I like buying the steamable bags from the frozen department and popping them in the microwave.
If you can't find the frozen steamable kind, feel free to steam your own broccoli in the microwave by placing it in a large bowl with a little water and a paper towel over top.
Other Similar Recipes
- Butternut Squash Cauliflower Curry
- Asian Pasta Salad with Ginger Turmeric Dressing
- Mushroom Vegan Carbonara
- Chicken Teriyaki Marinade
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Asian Portobello Mushroom Bowl
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This portobello mushroom bowl is dripping with Asian flavors like hoisin, sesame and soy sauce. The juicy and tender mushroom is atop a bed of broccoli, roasted red peppers and crushed cashews.
Ingredients
- 1 cup uncooked quinoa
- 3-4 portobello mushroom caps
- ¼ cup low sodium soy sauce
- ¼ cup + 2 tbsp hoisin sauce
- 2 tsp sesame oil
- 2-3 tbsp avocado oil (or EVOO)
- 1 bell pepper, sliced
- 2 cups steamed broccoli (or 1 frozen bag broccoli)
- ¾ cup cashews, chopped
- 3-4 scallions, diced light green parts
- garnish: sesame seeds
Instructions
- Cook quinoa according to package instructions and set aside.
- Preheat oven 400F and line a sheet pan with parchment paper.
- Wipe portobello mushroom caps with a damp cloth to clean, set on parchment paper.
- In a small bowl, mix together soy sauce, hoisin and sesame oil. Once combined, generously brush onto top and bottom of portobello mushroom caps. Save remaining sauce.
- Place sliced bell pepper on sheet pan with mushroom caps and drizzle with avocado oil or extra virgin olive oil.
- Roast mushrooms and bell pepper on sheet pan at 400F for 20 minutes, flipping mushrooms once halfway through.
- Place broccoli in microwave to steam. If you don't have a steamable bag, you can place broccoli florets in a bowl with a little water and microwave for 2-4 minutes (depending on strength of microwave) until they are tender and fully cooked.
- Start to assemble the stir fry bowl by layering cooked quinoa, broccoli, chopped cashews, diced green onions, roasted bell pepper and top with a mushroom cap. Drizzle any remaining sauce over the bowl. Sprinkle with sesame seeds as a garnish.
Notes
If you have room on your sheet pan, you can always roast the broccoli florets instead of steam them. I prefer them steamed in this recipe, but you do you!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Entree
- Method: Roast
- Cuisine: Asian
Hi Maggie, (and Sean, Charlotte)
Tried this recipe today. I used riced cauliflower and added scrimp. We loved it. Thanks.
How’s Charlotte? I love this age when they start discovering things. I guess I’ll ask about Sean too, assume he’s well and working hard.
Love to all of you,
Uncle John & Aunt Midge
Thank you! Love that you tried the recipe with shrimp and loved it!
Charlotte is doing great, she is definitely discovering her hands (won't stop chewing on them!) And Sean is doing good as well! He is happy football is back 🙂
Hope you guys are staying healthy and safe!
Maggie