Amazing Mushroom Bowls with Kale Pesto Recipe - Skillful Cook
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Amazing Mushroom Bowls with Kale Pesto

31 reviews / 4.9 average

Amazing Mushroom Bowls with Kale Pesto! Smoky, sweet, salt mushrooms (or tempeh!), caramelized pineapple, peppers, and dollop of kale pesto, all served over rice.

I can honestly say I never thought I'd write the words “Amazing Mushroom Bowls” as a title for a recipe, but here we are.

If you get nothing else out of this post, please hear me say this: these are my favorite mushrooms of all time.

You don't like mushrooms? Okay, that's okay. I don't know if I can change your mind. Those opinions run deep. But also... maybe I can. If any recipe can, it might be this one.

These mushrooms are smokey, sweet, and salty all at once. When they are marinated and roasted, they turn into these caramelized golden crispy-and-juicy little nibblers, and I swear I could eat an entire 8-ounce package of them.

Here they are pre-roasting, soaking up all that glorious sauce:

Ingredients for mushroom bowls.

So naturally, let's build some bowls with them, right? Roasty mushroom nibblers (can we just call them that now?), caramelized pineapple, peppers, and a dollop of kale pesto over some rice or cauliflower rice or honestly over nothing at all.

This combination is fresh and springy and giving me life.

If I can throw one other idea your way, it would be this: TEMPEH.

Here it is, also marinating in the same sauce, about to be roasted the same way as the mushrooms. If you don't like mushrooms, this is your backup plan!

Tempeh in marinade.

When I made this in our studio kitchen this week, we all just stood around the fresh-out-the-oven pan and snacked on roasted mushrooms and tempeh.

What is life right now, really.


Mushrooms bowls with kale pesto.

Check Out Our Video For How To Make Mushroom Bowls:

Click here to see the step-by-step web story instructions for this recipe!

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A picture of Amazing Mushroom Bowls with Kale Pesto

Amazing Mushroom Bowls with Kale Pesto

  • Author: Lindsay
  • Total Time: 50 minutes
  • Yield: 4 1x


Amazing Mushroom Bowls with Kale Pesto! Smoky, sweet, salt mushrooms (or tempeh!), caramelized pineapple, peppers, and dollop of kale pesto, all served over rice. SO GOOD.



Smoky-Sweet 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 Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • salt and black pepper (to taste)


  • 16 ounces fresh mushrooms, washed and cut into thick-ish slices
  • 2 cups fresh pineapple chunks
  • 2-3 bell peppers
  • rice or cauliflower rice
  • kale pesto, magic green sauce, or any other yummy sauce


  1. Whisk or shake the marinate in a jar until combined.
  2. Place mushrooms in a shallow bowl. Cover with enough marinade to get some flavor on each of the mushroom pieces (you might have some marinade left - that's okay, you can use it later in this recipe, or save for next week's bowls).
  3. Preheat oven to 450 degrees. Let the mushrooms rest for 20-30 minutes while you prep other ingredients, including your sauce! Place peppers, pineapple, and mushrooms with marinade each on their own sheet pans. Bake for 20-or-so minutes, rotating pans as needed, until you get some nice browning on everything (peppers will roast a few minutes faster). You can use the broiler to help with the browning as needed.
  4. Serve in a bowl over rice or cauli rice. Top with your sauce (yeah kale pesto)! You can also put all this yumminess in a wrap or on a salad. Poof! Look at healthy, delicious you.


Tips for Roasting: don't overcrowd the pans because the pineapple, peppers, and mushrooms might start to steam instead of roast / caramelize / brown. I would recommend draining off excess juice from your pineapple if it seems to have a lot of moisture. If your mushrooms look like they have a lot of liquid, that's okay - keep roasting a bit longer and the sauce will kind of turn into a gooey crust and the mushrooms will get even deeper in color and flavor. YUM.

Alternative to Mushrooms: Tempeh is also really delicious here. If you use tempeh, let it marinate for at least 2-3 hours if possible because it takes a bit longer to absorb the flavor. You can pan-fry it or roast it in the same way as directed for the mushrooms.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Bake
  • Cuisine: American

Keywords: mushroom bowls, mushroom recipe, vegan recipe, vegetarian recipe, kale pesto

One More Thing!

This recipe is part of our favorite bell pepper recipes page. Check it out!

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  1. Skillful Cook Logo

    I haven’t been on your site for a while (lazy, I know) and I thought I would get up to date to see your beautiful daughter, but she isn’t mentioned in your ABOUT section. Perhaps you could update your story as I am sure others like myself would love to see your family blessings. Just a thought. . .

  2. Skillful Cook Logo

    This was so delicious!! Thank you! We needed to end our week with something yummy and nutritious. ❤️

  3. Skillful Cook Logo

    You’re right, these bowls were amazing! My husband normally scoffs at any meal that doesn’t contain either meat or pasta but he ate every bite of this, said it was delicious, and then was totally shocked to learn it was vegan. Ha!

  4. Skillful Cook Logo

    I don’t even like mushrooms, but I love pinch of yum so I made this tonight. AMAZING!! ❤️

  5. Skillful Cook Logo

    These mushrooms are SO GOOD– I’ve made them twice this week. I absolutely love the sauce! I made a version of this last night and then topped it off with your green tahini sauce (another recipe we love) it was heaven on a plate!

      1. Skillful Cook Logo

        Excited to try this. What would you recommend in place of soy sauce? I have to stay away from soy while breast feeding. Could you eliminate all together?

  6. Skillful Cook Logo

    So good! I used zucchini instead of peppers and used your magic green sauce. My husband and 15month old had seconds!

  7. Skillful Cook Logo

    I made this tonight for dinner and I really enjoyed it. I swapped the bell peppers for parsnips and fenne. I also added parmesan to the kale pesto. Next time, I will have to cut back on the amount of maple syrup and pineapples. It was just a teeny bit too sweet for me but I really liked the combination of sweet and savory.

  8. Skillful Cook Logo

    These mushroom bowls were amazing!! I used shitake mushrooms because those were the only fresh ones available at the store, and served over wild rice with magic green sauce. Everything roasted up beautifully. Delicious!!!

  9. Skillful Cook Logo

    I have a mango, but no pineapple. Grocery order is several days away. I think that would be a good substitute but I’m curious to hear everyone’s thoughts!

    1. Skillful Cook Logo

      I was in the same boat and I had frozen mango and ended up going with it and made the recipe today with frozen mango and it was amazing!

  10. Skillful Cook Logo

    These are AH-MAZING! I added them on top of your date night rigatoni (that I’ve been making weekly) and it’s just so good. SO GOOD!

  11. Skillful Cook Logo

    Delicious recipe, family loved it with mushrooms! Any tips for cooking with tempeh? I have never tried it. I have heard it needs to be steamed first?

  12. Skillful Cook Logo

    This was so good!! Absolutely amazing variety of flavors. Served it with some garlic kale and magic green sauce.

  13. Skillful Cook Logo

    Loved, loved this recipe. I just made it for my hubbies birthday dinner. The only thing I tweaked was the pesto. I added Parmesan cheese and purée till smooth. It was so yummy.
    Definitely going to be made again. Thanks for the recipe.

  14. Skillful Cook Logo

    What brand of olive oil do you regularly use for pesto? I loved this recipe AND will be making again for tonight’s dinner but wonder if my olive oil was a bit overpowering. Thanks!

    Ps last night’s dinner winner was date night mushroom Alfredo…keep up the great work!

  15. Skillful Cook Logo

    My apologies, the review above was intended for the magic green sauce. As for the meal, it was good. Not amazing. 4 stars.

  16. Skillful Cook Logo

    I made this today with the magic green sauce. The meal was good just not amazing. My least favorite thing was the magic green sauce. Neither of us liked it. I think that regular guacamole would have been better. I did substitute walnuts for pistachios so maybe that’s why the sauce was a failure? In either case, it was nice to try a new recipe. You were right about mushrooms haters – my husband didn’t mind the shrooms! The combination of flavors was pretty unique with smoky and sweet. Overall, I’m glad that I tried it. Beautiful pictures as always.

  17. Skillful Cook Logo

    Second time making this, had to convince my husband it would be worth turning on the oven.. Family was not disappointed Those mushrooms! The kale pesto! I used a couple of sweet potatoes and some string beans we needed to finish. Nothing left!

  18. Skillful Cook Logo

    The only sad thing about this recipe is that I wish I’d made 15x the amount of mushrooms. I could drink that marinade. I had to sub a few spices After just purging my spice cabinet and it was still ridiculously good. Served over quinoa and arugula and used pre-made pesto because I was lazy. Another Skillful Cook win!