Chimichurri Burrito Bowl 🔥 🔥🍄

I have cooked Lion's Mane in many ways, but this one hits homes when it comes to the flavor. The flavor absorbs into the mushroom perfectly. Once it is seared on a cast iron pan, you have this juicy in-the-middle mushroom with a crispy outside packed with flavor.

One of my goals this year is to have fun in the kitchen and try new things. I love burrito bowls, and this one is different from any other. Check out the ingredients for the recipe below.

Ingredients:

12 - 14 ounces Lion's Mane Mushroom

Chimichurri Marinade:

1 cup fresh chopped parsley

1/2 cup avocado oil

1/3 cup red wine vinegar

3 tsp minced garlic

2 tsp red pepper flakes

1 tsp chipotle powder

Salt and pepper to taste

Other Ingredients:

Purple Cauliflower Rice

Seasoned Cannellini Beans

Roasted Potatoes

Grilled Peppers (Yellow, Green, Red Bell Pepper Strips)

Garlic Aioli

Step 1. Clean the mushroom and remove any dirt. Place it in a baking pan.

Step 2. Blend all the ingredients for the chimichurri marinade.

Step 3. Generously brush the mushroom with the marinade, reserving some for later use.

Step 4. Roast in the oven at 380°F for 7 minutes, then baste with more marinade. Roast for an additional 7 minutes.

Step 5. Place the mushroom in a pan and press down using a press or another pan. Flip and repeat. Cook to your desired texture, adding more marinade and cooking on medium heat. Aim to cook most of the water out of the mushrooms.

Step 6. Assemble your bowl with cauliflower rice, seasoned cannellini beans, roasted potatoes, grilled peppers, Lion's Mane mushrooms, and your sauce of choice.