Monday, March 15, 2021

Air Fryer Mushroom Bowls with Spinach Pesto


I am excited to share this oil free recipe for a rice bowl I adapted from the Pinch of Yum website .  I almost devoured the whole thing in one seating.  The marinade for the mushroom is key  to the addictive nature of the dish. The website's choice of vegetable and fruit to complete the dish also helps but I can see other possibilities.  The  same is true with the pesto. The vegetable you choose can be any greens or herbs. What matters is that there is garlic, lemon and any nuts.

I used my air fryer which has the capacity of cooking three trays of food at one time with rotation but you can use a regular oven to roast the mushrooms, the vegetable and fruit at the same time in separate pans.  

Air Fryer Mushroom Bowls with Spinach Pesto

Adapted from the Pinch of Yum


  • 1/4 cup maple syrup or date syrup
  • 1/4 cup soy sauce
  • 1/2 to 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • salt and black pepper to taste


  • 16 ounces fresh mushrooms, washed and cut into thick slices
  • 2 cups fresh pineapple chunks or canned pineapple chunks, drained
  • bell peppers, any color or mixed
  • rice, cooked
  • spinach pesto (recipe below)


Spray the air fryer trays with cooking spray and set aside.  

Mix the marinade ingredients in a bowl until well blended.

Add the mushrooms to the marinade and let them sit in it  for at least a half hour.

Meantime you can cut your bell pepper into slices and prepare the pesto (recipe below),

Drain the marinated mushrooms and distribute them on the spayed air fryer tray with spaces in between.  You will need to roast them in two batches.

Distribute the pepper slices and pineapple chunks in separate sprayed trays.

Place the mushroom tray in the highest rung and the other two in the lower rungs.  Air fry for 20 minutes at  400 degrees Fahrenheit.  Rotate the pans half way through 

To prepare the bowl, place the cooked rice at the bottom of the bowl and distribute the mushrooms, pepper and pineapple on top. Place the pesto in the middle of all the yummy goodness.

Spinach Pesto

  • 1/2 cup walnuts or other types
  • juice of one lemon
  • 2 cups spinach leaves
  • 4 garlic cloves
  • 2 tbsp water
  • salt and pepper to taste

Place all the ingredients in a blender and pulse till well mixed 

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