These miso mushrooms have turned mushroom haters into fans, and satisfied even the most staunch “must have a meat at every meal” eaters. It all comes together relatively quickly. The broccolini gets a quick char in the oven while the mushrooms cook down. Cooking your rice in advance makes it even quicker.

If you simply cannot turn on an oven, the broccolini can be tossed in the oils and seasoned, then grilled for about 2 minutes per side. Once removed from the grill, douse them with lime juice and a lot of garlic. The mushrooms can also be made outdoors on the grill, using a cast iron skillet and working in batches.

If you don’t want to make the bowls, the mushrooms are a fabulous compliment to a burger, or atop a simply seasoned steak.

If you want more protein, I’ve made it here with roasted tofu with great success. A simple grilled salmon or chicken would also be delicious.