Empty My Fridge
Amazing Mushrooms Bowls with Kale Pesto
Ingredientes
- Olive oil¼ xícara
- Maple syrup¼ xícara
- Molho shoyu¼ xícara
- Smoked paprika1 colher de chá
- Cumin½ colher de chá
- Italian seasoning½ colher de chá
- Onion powder½ colher de chá
- Garlic powder½ colher de chá
- Salt
- Black pepper
- Mushroom16 oz
- Pineapple2 xícaras
- Bell pepper2–3
- Cauliflower
- Couve kale
Modo de preparo
- Whisk or shake the marinade ingredients in a jar until well combined.
- Place the mushrooms in a shallow bowl and coat them with enough marinade that each piece gets flavor. Keep any leftover marinade.
- Preheat the oven to 450°F. Let the mushrooms rest for 20 to 30 minutes while you prepare the other ingredients and the sauce.
- Spread the peppers, pineapple and marinated mushrooms each on their own sheet pan. Bake for about 20 minutes, rotating the pans as needed, until everything is nicely browned. The peppers will roast a few minutes faster. Use the broiler to help with browning if needed.
- Serve over rice or cauliflower rice, topped with the kale pesto or your chosen sauce.
Resumido do vídeo de Pinch of Yum. Assista para ver os detalhes.
Mais receitas com
PimentãoCogumeloAbacaxiCouve-florCouve kale
Cozinhe com o que tem na geladeira
O Empty My Fridge mostra as receitas que você pode fazer com o que já tem e avisa antes que estrague.