Chipotle Oyster Mushroom Bowls
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These Chipotle Oyster Mushroom Bowls are like fajitas with the addition of crispy mushrooms. Topped with avocado & dairy-free chipotle mayo.
As a former mushroom hater, I never thought I would be making mushrooms on a regular basis. But when they are cooked nice and crispy, they are one of my favorite things. These Chipotle Oyster Mushroom Bowls are layered with flavors and textures. The veggies are crispy, the avocado salsa & chipotle mayo are creamy and the black beans add some protein. Served over rice for a better than takeout dinner at home!
Step One: Roast the Veggies
These bowls are packed with veggies. Crispy veggies to be exact. Which I think adds the perfect texture to all of the other creamy elements in this bowl.
Start by making the sauce for the veggies. It is a mixture of chipotle peppers, taco seasoning, oil and soy sauce. It might sound like a strange combo, but trust me, it just works.
To get the mushrooms ready, use your hands to shred them. Add them to a bowl with a sliced bell pepper & red onion. Pour the sauce over the veggies and toss so that everything is coated.
Split the veggies between 2 baking sheets and spread in an even layer. Place in the oven for 15 minutes, toss and place back in the oven for another 5-10 minutes. They should be nice and crispy when they come out.
Step Two: Make the Avocado Salsa
I don’t know about you, but I am a chunky avocado kinda girl. Don’t give me blended, mushy guac. Which is why I love making avocado salsa (or chunky guac).
To make the salsa add avocado, jalapeño, cilantro, lime juice, cumin, salt & pepper to a bowl. Toss until combined and give it a taste.
Step Three: Assemble & Serve
When it comes to putting everything together, I like to serve it over rice. But you could totally go low carb and make a salad bowl instead!
Add some cooked rice to each bowl. Top the rice with the crispy veggies, black beans and avocado salsa.
I also added a side of chipotle mayo (see the recipe notes), because you can never have enough sauce.
Top it all off with some more cilantro and add some lime wedges to the side. The mushrooms are best served right away (when they are still super crispy), but you can reheat the leftovers for tasty lunches!
Tips & Tricks
To make chipotle mayo: combine ½ cup vegan mayo and 1-2 tablespoons chopped chipotles in adobo.
The reason you want to spread the mushrooms out on 2 baking sheets is to ensure they get crispy. If you overcrowd the baking sheet, they will steam instead of crisping up.
The baking time for the mushrooms will depend on how thin you shred them and how crispy you like them. Toss them after 15 minutes and then decide whether you want to put them back in. I ended up cooking mine for 25 minutes.
You can serve the rice/beans at room temperature or heated.
Need more recipe inspo? Check these out:
Chipotle Oyster Mushroom Bowls
Ingredients
FOR THE VEGGIES
- 4 tablespoons avocado oil
- 2 chipotle peppers in adobo, chopped
- 1 tablespoon taco seasoning
- 1 tablespoon low sodium soy sauce
- 12 ounces oyster mushrooms shredded
- 1 bell pepper sliced
- 1 small red onion sliced
FOR THE AVOCADO SALSA
- 2 small avocados cubed
- 2 tablespoons jalapeño diced
- 2 tablespoons cilantro chopped, plus more for serving
- 1 tablespoon avocado oil
- 1/4 teaspoon cumin
- 1/2 lime juiced, plus more for serving
- salt & pepper to taste
FOR THE BOWLS
- 2 cups cooked rice
- 1 15-ounce can black beans drained & rinsed
- chipotle mayo see notes
Equipment
Instructions
- Preheat the oven to 425 degrees and line 2 baking sheets with parchment paper.
- Combine the oil, chipotle peppers, taco seasoning and soy sauce in a bowl.
- Use your hands to shred the mushrooms – you can make them as thin or thick as you like. Add them to a bowl with the bell pepper and onion. Pour over the chipotle mixture and toss to coat evenly. Split the veggies between the 2 baking sheets and spread in an even layer. Place in the oven for 15 minutes, toss and place back in the oven for another 5-10 minutes (see notes).
- Meanwhile, add all of the avocado salsa ingredients to a bowl and toss. Taste and adjust the seasonings as needed. Set aside.
- To serve, add rice to each bowl and top with the veggies, beans & avocado salsa. Serve with chipotle mayo and lime wedges.
Video
Notes
- FOR THE CHIPOTLE MAYO: combine ½ cup vegan mayo and 1-2 tablespoons chopped chipotles in adobo.
- The reason you want to spread the mushrooms out on 2 baking sheets is to ensure they get crispy. If you overcrowd the baking sheet, they will steam instead of crisping up.
- The baking time for the mushrooms will depend on how thin you shred them and how crispy you like them. Toss them after 15 minutes and then decide whether you want to put them back in. I ended up cooking mine for 25 minutes.
- You can serve the rice/beans at room temperature or heated.
I made this last night and it was Fantastic!!! I was doing the “this is so yummy dance” lol. Thank you so much for sharing your recipes.
I love the yummy dance! So glad you loved it Jessica!
Loved this! But in what world would this serve 4 people? Let’s liberate ourselves and be honest. I’ll start – this meals serves two.
Wonderful from top to bottom. Made this for guests for the first time. Lost the jalepeno somewhere, but it was fine without it.
Thanks so much! So glad it was a hit!