Mushroom Barbacoa Bowl

🥘 Ingredients

• Roasted Red Pepper Sauce
  1
• brown rice
  2 c
• chipotle peppers (optional)
  3
• cloves
  1 pinch
• cumin
  1 Tbsp
• garlic
  4 cloves
• lime juice
  3 Tbsp
• oregano
  1 tsp
• pepper
• portobello mushrooms
  2 lbs
• salt
• steamed vegetables
  2 c
• yellow onion
  1 medium

🍳 Cookware

• large skillet

1. 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.

   garlic: 4 cloves, yellow onion: 1 medium, lime juice: 3 Tbsp, chipotle peppers (optional): 3, cumin: 1 Tbsp, oregano: 1 tsp, cloves: 1 pinch
2. 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 .

   portobello mushrooms: 2 lbs
3. 3

   Season with sea salt and black pepper to taste.

   salt, pepper
4. 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.
5. 5

   To serve, spoon half a cup of brown rice into four bowls.

   brown rice: 2 c
6. 6

   Top with the Barbacoa Mushrooms, steamed vegetables , and the Roasted Red Pepper Sauce .

   steamed vegetables: 2 c, Roasted Red Pepper Sauce: 1