This Sticky Mushrooms & Hummus Bowl is a delightful and nutritious meal that highlights the rich, umami flavors of mushrooms while offering a satisfying and high-fiber dish. The mushrooms take center stage, cooked to golden perfection with a blend of garlic powder, smoked paprika, cumin, and coriander, ensuring every bite is packed with flavor. A touch of maple syrup and a squeeze of lemon creates a deliciously sticky glaze that elevates the dish.
Pair this with creamy hummus and a refreshing courgette salad for a well-rounded meal. The courgette salad is incredibly easy to make—simply using a potato peeler to create ribbons, for a vibrant side that complements the mushrooms beautifully. This bowl is not just tasty but also quick to prepare, making it perfect for a satisfying lunch or dinner.
Sticky Mushrooms & Hummus Bowl
Ingredients
- 200 g mushrooms
- 1 tbsp maple syrup
- Squeeze lemon
- salt and pepper, to taste
Serve with:
- hummus
- 1 flatbread
- 1 courgette
Instructions
- Slice the mushrooms and add to a pan.Add oil and the mix of spices.
- Cook until you’ll see the mushrooms turning a bit golden on the edges and crispy. This will take a few minutes so in the meantime you can make a quick courgette salad.
- Once the mushrooms are nice and crispy add maple syrup and a squeeze of lemon, mix until it turns a bit sticky.
- Assemble your plate: add hummus, the salad and the mushrooms.
- With a potato peeler, make ribbons out of the courgette the add these to a bowl with oil, salt and pepper. Mix with your hands. The quickest side salad ever and surprisingly delicious!!!