If mushrooms don’t usually excite you, this bowl might be the one to change that. We’re taking humble mushrooms and turning them into the main event — pan-fried until golden, then coated in warming spices and finished with a sticky maple and lemon glaze. They’re sweet, smoky, a little tangy, and completely irresistible.
This recipe is one of those quick throw-together meals that feels special and nourishing, even though it only takes about 15-20 minutes. While the mushrooms cook, you’ll make a simple courgette salad — nothing fancy, just shaved ribbons with lemon and salt, but it brings the whole bowl together. Add a generous spoon of hummus and a piece of warm flatbread and you’ve got a lunch or light dinner that’s full of flavour, fibre, and satisfaction.
It’s totally plant-based, naturally dairy-free, and a brilliant way to eat more veg without feeling like you’re trying. And if you’re cooking for someone else, trust me — it looks impressive but couldn’t be easier.
Tips
- Let the mushrooms crisp: Don’t rush this part! Give them a few extra minutes in the pan to get golden and crispy on the edges.
- Make the salad while you wait: Use a potato peeler to create courgette ribbons — no chopping board needed.
- Mix the salad by hand: Massaging the courgette helps it absorb flavour and soften slightly.
- Finish strong: The maple and lemon combo at the end brings everything to life.
Swaps
Mushrooms: I used chestnut mushrooms, but portobello, button, or oyster mushrooms work great too.
Maple syrup: Honey or agave will work as sweet alternatives.
Courgette: Try cucumber ribbons or shredded carrot if you’re out of courgette.
Hummus: Any dip works – baba ganoush or a yoghurt tahini sauce would be lovely or a vibrant Beetroot & Butter Beans Dip
Flatbread: Try an homemade version, my 3-Ingredient Quick & Easy Flatbread. Use pitta, sourdough, or even a wrap – anything to scoop!
Storage
Fridge: Store the cooked mushrooms and courgette salad separately in airtight containers for up to 2 days. Add fresh hummus and bread just before serving.
Freezer: Not recommended – mushrooms go soggy and the salad won’t hold up.
More Nourishing Bowls
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!!!