Florencia Baldini Last Updated on June 12, 2025If 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
Video
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!!!