Recipes » Main Dish » Mushroom Barbacoa Bowl
T. Colin Campbell Center for Nutrition Studies

The term “barbecue” is actually derived from barbacoa, and both have become very popular foodie trends. The popular spice blend used in this barbacoa makes this a quicker-cooking mushroom recipe.

Reprinted from The China Study Quick & Easy Cookbook (BenBella Books, 2015)


Mushroom Barbacoa

  • 4 cloves garlic, minced
  • 1 medium yellow onion, coarsely chopped
  • 3 Tbsp lime juice
  • 2–3 chipotle peppers in adobo sauce (optional)
  • 1 Tbsp ground cumin
  • 1 tsp ground oregano
  • pinch ground cloves
  • 2 pounds portobello mushrooms, cut into ½-inch cubes
  • sea salt and black pepper to taste

Mushroom Barbacoa Bowl

  • 2 cups cooked brown rice
  • 2 cups steamed vegetables (broccoli, kale, asparagus, or your choice)
  • 1 recipe Roasted Red Pepper Sauce (see recipe)


Mushroom Barbacoa

  • 1. Combine the garlic, half of the onion, the lime juice, chipotle peppers, cumin, oregano, and cloves in a blender and process until smooth. Set aside.
  • 2. Heat a large skillet over medium-high heat. Add the remaining onion and the mushrooms, and cook, stirring frequently, until the mushrooms have released their juices and cooked down, about 10 minutes.
  • 3. Season with sea salt and black pepper to taste.
  • 4. Add the marinade to the skillet with the mushrooms, and reduce the heat to medium. Cook for 10 minutes, until the sauce has thickened.

Build your bowl

  • 1. To serve, spoon half a cup of brown rice into four bowls.
  • 2. Top with the Barbacoa Mushrooms, steamed vegetables, and the Roasted Red Pepper Sauce.

Cooking Tips

  • 1. For a milder version of this recipe omit or cut in half the chipotle peppers in adobo sauce. You may add a teaspoon of smoked paprika in its place.

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