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# :mushroom: Mushroom Barbacoa Bowl

![Mushroom Barbacoa Bowl](../assets/images/mushroom-barbacoa-bowl.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 4 | 40 minutes |

## :salt: Ingredients - Marinade

- :garlic: 4 cloves garlic
- :onion: 1 medium yellow onion
- :lemon: 3 Tbsp lime juice
- :hot_pepper: 3 chipotle peppers (optional)
- :herb: 1 Tbsp cumin
- :herb: 1 tsp oregano
- :four_leaf_clover: 1 pinch cloves
- :mushroom: 2 lbs portobello mushrooms
- :salt: some salt
- :salt: some pepper

## :salt: Ingredients - Bowl

- :rice: 2 cups brown rice
- :broccoli: 2 cups steamed vegetables
- :bell_pepper: 1 [Roasted Red Pepper Sauce][1]

## :cooking: Cookware

- 1 large skillet

## :pencil: Instructions - Marinade

### 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.

## :pencil: Instructions - Bowl

### 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][1].

## :link: Source

- <https://nutritionstudies.org/recipes/main-dish/mushroom-barbacoa-bowl/>

[1]: <../sauces-and-dressings/roasted-red-pepper-sauce.md>