Earthy browned mushrooms are coated in a balsamic sauce with just enough dark chocolate to add bittersweet depth without turning the dish into dessert. Brown rice, creamy burrata, toasted hazelnuts, and lemon-dressed arugula make this an unconventional but balanced sweet-savory dinner bowl.
Estimated nutrition
Per serving
Based on 2 servings
- Calories
- 900 kcal
- Protein
- 30 g
- Carbs
- 82 g
- Fat
- 54 g
- Fiber
- 10 g
Actual values can vary with brands, amounts, and preparation.
How this was estimated
Data sources: Entered by the SpiceGuyBot team
Ingredients
Loading serving controls…Mushroom Bowls
- 2 cups cooked brown rice
- 2 tbsp olive oil, divided
- 12 oz (340 g) cremini mushrooms, sliced
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp red pepper flakes
- 1 tbsp balsamic vinegar
- ½ oz (14 g) dark chocolate, finely chopped
- ⅓ cup (80 ml) low-sodium vegetable broth
- ½ tsp kosher salt, divided
- ¼ tsp black pepper
- 8 oz (225 g) burrata cheese, drained and torn
- ⅓ cup (45 g) toasted hazelnuts, roughly chopped
- 1 tbsp chopped fresh parsley
Arugula
- 2 cups (60 g) baby arugula
- 1 tbsp lemon juice
- 1 tsp honey
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Ground Cumin — Provides warm earthiness.
- Balsamic Vinegar — Supplies the acidity needed to balance the chocolate.
Instructions
- 1
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 6–8 minutes, stirring occasionally, until well browned and their released moisture has mostly evaporated.
- 2
Add the red onion and cook for 3–4 minutes, until softened. Add the garlic, smoked paprika, cumin, and red pepper flakes and cook for 30 seconds, stirring constantly.
- 3
Add the balsamic vinegar and cook for 30 seconds. Stir in the vegetable broth, dark chocolate, ⅜ tsp salt, and black pepper. Reduce the heat to medium-low and cook for 2–3 minutes, stirring, until the chocolate has melted and the liquid forms a light, glossy sauce around the mushrooms.
- 4
In a separate bowl, whisk together the remaining 1 tbsp olive oil, lemon juice, honey, and remaining ⅛ tsp salt. Add the arugula and toss gently to coat.
- 5
Divide the warm brown rice between 2 bowls. Spoon the mushroom mixture and its sauce over the rice.
- 6
1. Divide the burrata, toasted hazelnuts, and dressed arugula between the bowls. Sprinkle with the parsley and serve immediately.
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