Aug 26 2026
Restaurants›Maiz Mexican Kitchen | Amanora Mall›Mushroom Burrito Bowl Recipe

Mushroom Burrito Bowl Recipe

Inspired by Maiz Mexican Kitchen | Amanora Mall
Time45m
Serves4

Make Mushroom Burrito Bowl Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the mushroom rice

For the mushrooms & vegetables

For the black beans & corn

For the toppings & sauces

Optional garnish

Method

For the mushroom rice

  1. 1

    Rinse and prepare rice

    Rinse 1.5 cups rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

  2. 2

    Sauté aromatics

    In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add 0.5 cup finely chopped onion and sauté 3–4 minutes until softened. Add 2 tbsp minced garlic and cook 30–45 seconds until fragrant.

  3. 3

    Cook rice

    Add the drained rice to the pan and stir to coat with oil and aromatics for 1 minute. Add 3 cups water, 0.5 tsp salt, 0.5 tsp dried oregano, and 0.25 tsp black pepper. Bring to a simmer, cover, reduce heat to low and cook 15–18 minutes until rice is tender and water is absorbed. Remove from heat and let sit, covered, 5 minutes, then fluff with a fork.

For the mushrooms & vegetables

  1. 4

    Prepare mushrooms

    While rice cooks, wipe mushrooms clean and slice into 1/4-inch pieces. If using mixed mushrooms, slice similarly so they cook evenly.

  2. 5

    Sear mushrooms

    Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter (or another 1 tbsp oil if vegan). When hot, add sliced mushrooms in a single layer (work in two batches if necessary) and let them brown without moving for 2 minutes, then stir and continue cooking 4–6 minutes until deep golden and most moisture has evaporated.

  3. 6

    Season and finish

    Lower heat to medium. Add 0.5 tsp smoked paprika, 0.5 tsp ground cumin, 1 tsp minced chipotle in adobo (if using), 1 tbsp soy sauce, 1 tbsp lime juice, 2 tbsp chopped cilantro, 0.5 tsp salt and 0.25 tsp black pepper. Stir and cook 1–2 more minutes to meld flavors. Taste and adjust salt, lime, or chipotle to preference. Keep warm off heat.

For the black beans & corn

  1. 7

    Warm beans and corn

    In a small skillet or saucepan, heat 0.5 tbsp olive oil over medium heat. Add drained 1 cup black beans and 0.75 cup corn and sauté 2–3 minutes until heated through.

  2. 8

    Season

    Stir in 0.5 tsp ground cumin, 0.5 tsp chili powder, 0.25 tsp salt and 0.5 tbsp lime juice. Cook 1 more minute. Remove from heat and stir in 1 tbsp chopped cilantro if using.

For assembly & toppings

  1. 9

    Assemble bowls

    Divide the mushroom rice evenly among 4 bowls (about 3/4 cup rice per serving). Top each portion with a generous scoop of the seasoned mushrooms (about 4–5 oz cooked mushrooms per bowl) and 1/4 cup black beans & corn mixture.

  2. 10

    Add fresh toppings

    Arrange 1/4 cup shredded lettuce, 2–3 tbsp cherry tomatoes or pico, and 1/4 avocado (sliced or diced) per bowl. Sprinkle 2 tbsp grated cheese if using. Add 1–2 tbsp sour cream or Greek yogurt and 1–2 tbsp salsa or hot sauce to each bowl.

  3. 11

    Finish

    Garnish with fresh cilantro leaves, pickled onions, toasted pepitas and a squeeze of lime wedge. Serve immediately.

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