Mushroom Barbacoa Bowl¶
 Serves |
 Total Time |
|---|---|
| 4 | 20 minutes |
Ingredients¶
4 cloves garlic
1 medium yellow onion
3 Tbsp lime juice
3 chipotle peppers (optional)
1 Tbsp cumin
1 tsp oregano- 1 pinch cloves
2 lbs portobello mushrooms- some salt
- some pepper
2 cups (340 g) cooked brown rice
2 cups (285 g) steamed vegetables- 1 Roasted Red Pepper Sauce
Cookware¶
1 large skillet
Instructions¶
Step 1¶
Combine the garlic, half of the yellow onion, the lime juice, chipotle peppers (optional), cumin, oregano, and cloves in a blender and process until smooth. Set aside.
Step 2¶
Heat a large skillet over medium-high heat. Add the remaining onion and the portobello mushrooms, and cook, stirring frequently, until the mushrooms have released their juices and cooked down, about 10 minutes.
Step 3¶
Season with sea salt and black pepper to taste.
Step 4¶
Add the marinade to the skillet with the mushrooms, and reduce the heat to medium. Cook for 10 minutes, until the sauce has thickened.
Step 5¶
To serve, spoon half a cup of brown rice into four bowls.
Step 6¶
Top with the Barbacoa Mushrooms, steamed vegetables, and the Roasted Red Pepper Sauce.
Source