Kitchen Adventures || Spicy Mushroom Bowls

Don’t get me wrong. We eat meat in our house. In fact, our freezer is full of it. But, in an effort to change it up a bit, in addition to at least one pescatarian meal, I’ve been trying to do a meatless meal once a week.

I’ve done black bean taquitos, portobello mushroom tacos, and several other dishes. Most recently we had nice little meal with an Asian flair. This was so fresh and delicious, but filling at the same time. We’ll definitely be including this in our rotation again!


  • 3 Tbsp rice vinegar
  • 1 Tbsp sugar (substitute stevia or monk fruit sweetener for a non-sugar alternative)
  • 1/4 tsp salt
  • 1 cucumber


1 Tbsp gochujang Japanese chili sauce (you can find this in the international foods aisle)
2 Tbsp coconut aminos
1 Tbsp water
1.5 Tbsp coconut sugar
1/2 Tbsp rice vinegar
3 portobello mushrooms caps
1 small yellow onion
1 Tbsp cooking oil (I used toasted sesame oil)


4 cups cooked jasmine rice
1 carrot shaved
2 green onions chopped

*Optional – Add a soft boiled egg


In a medium bowl, stir together the rice vinegar, sugar, and salt for the quick pickled cucumbers. Thinly slice the cucumber, add them to the bowl with the vinegar dressing, and toss to coat. Let the cucumbers marinate, stirring occasionally, as you prepare the rest of the dish. They should soften and release water as they marinate.

Prepare the marinade for the mushrooms. In a medium bowl stir together the gochujang, coconut aminos, water, coconut sugar, and rice vinegar. Stir until the gochujang and coconut sugar are dissolved.

Clean each portobello mushroom to remove any dirt or debris. Cut each cap in half, then slice crosswise into thin strips. Place the mushroom strips into a shallow dish and pour the gochujang marinade over top. Gently stir the mushrooms to coat in the marinade, taking care not to break them. Let the mushrooms marinade for about 10 minutes, stirring occasionally.

While the mushrooms are marinating, shred the carrot using a cheese grater. Thinly slice the yellow onion and slice the green onions.

Add the cooking oil to a large skillet and heat over medium. Once hot, add the sliced yellow onion and sauté for about two minutes, or just until the onion begins to soften.

Add the marinade mushrooms and all of the gochujang marinade to the skillet. Continue to cook the mushrooms and onion over medium until the mushrooms have softened and the liquid in the skillet reduces to a slightly thickened sauce (about 8 minutes).

To build the bowls add about 1 cup cooked rice to each bowl then top with 1/4 of the gochujang mushrooms, 1/4 of the pickled cucumbers, and 1/4 of the shredded carrot. Sprinkle sliced green onions over top, then serve.
*If adding soft boiled egg – Bring a pot of lightly salted water to a boil and gently place your egg(s) into the water. Boil for 6:30 minutes and then immediately transfer to an ice bath for about 2:00. Slice in half and place on top of your bowls!