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.
- 1 cup uncooked quinoa
- 3–4 portobello mushroom caps
- 1/4 cup low sodium soy sauce
- 1/4 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)
- 3/4 cup cashews, chopped
- 3–4 scallions, diced light green parts
- garnish: sesame seeds
- 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.
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!
- Category: Entree
- Method: Roast
- Cuisine: Asian
Keywords: portobello mushroom, stir fry bowl, asian vegan bowl