Marinated Mushroom Bowls with Fresh Avocado-Herb Sauce

Hearty and delicious, these bowls feature amazing smoky/sweet roasted mushrooms with bell peppers and perfectly caramelized pineapple. Served over rice and topped with a bright + kicky avocado-cilantro-parsley sauce, they make a nourishing and finger-licking meal! 

Recipe adapted from Pinch of Yum

4 servings

Mushroom 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 dry basil
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • salt and black pepper (to taste)


  • 1 pound fresh oyster or lion’s mane mushrooms
  • 1 pineapple, cut into bite-sized chunks
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • steamed rice 


  • 1 avocado
  • ½ cup packed parsley leaves
  • ½ cup packed cilantro leaves
  • 1 jalapeno, ribs and seeds removed (or keep some of the seeds if you like a kick)
  • 2 cloves garlic
  • juice of two limes 
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 walnuts (or another tender nut such as pistachios or pecans)


  • Preheat oven to 450 degrees
  • Combine all marinade ingredients in a jar liquid measuring cup.
  • Rinse and gently dry mushrooms. If using Oyster mushrooms, remove the stems, and cut caps in half only if they’re larger than bite-sized to begin with; if using Lion’s Mane, trim the stem and cut the pompom bite-sized pieces.
  • Put the mushrooms in a shallow bowl and then pour the marinade over them, gently tossing to coat all the mushrooms. Let them rest and marinate for 20-30 minutes. (Prep the peppers and pineapple, and get your rice cooking while the mushrooms marinate.)
  • Place marinated mushrooms, bell peppers, and pineapple each on their own rimmed pan, and bake for 20+ minutes until the pineapple caramelizes, the peppers just start to blister, and the mushrooms are deeply browned and edges have started to crisp. Use the broiler for the last few minutes to help with browning if needed. 
  • While veggies and mushrooms roast, get the sauce ready. Combine all ingredients except nuts in a food processor or high-powered blender and pulse until smooth. Add the nuts and pulse until mostly smooth.

Pile your rice high with the roasted goodies, top generously with the fresh avocado-herb sauce, and enjoy!

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