I don’t think I’ve ever told you guys you have to make any of my recipes, but that ends today . . . because I am telling you you HAVE to make this.

Since Sean doesn’t like mushrooms (insert eyerolling emoji), and I love them, I decided the recipes that I want to make with mushrooms I will just cook for my lunches instead of for our dinners!

I meal prepped yesterday morning instead of at night and I actually loved the change, although it was a challenge to not try it right away! I will be eating this for lunch through Friday and I could not be happier about that.

I posted my lunch yesterday on Snapchat (obviously) and received a lot of comments on it and promised a few people that I would post the recipe today, so here it is! I work off of a “Blog List” on my phone so I don’t forget to post any of my recipes, and this one was so good that I skipped over 7 other recipes in order to get this one out right away! If you make it, let me know how much you loved it ❤

Ingredients – Mushrooms & Mushroom Glaze:

-3 8 oz containers button mushrooms

-1 Tablespoon extra virgin olive oil

-1 Tablespoon Rice Wine Vinegar

-2 Tablespoons Agave

-2 Tablespoons Tamari

-1 teaspoon grated ginger, I forgot to buy fresh ginger this time so I substituted 1/4 teaspoon of ground ginger & it worked just as well

Ingredients – Soba Noodles & Vegetables:

-1 pack of gluten free Soba Noodles

-1 Tablespoon oil of your choice

-2 cloves garlic, minced

-1 shallot, diced

-2 bunches of broccoli, chopped

-5 stalks kale

Ingredients – Sauce for the Soba Noodles:

-1/4 Tamari

-2 Tablespoons oil

-Juice of 1 lemon

-1 Tablespoon Sesame Oil

-1 Tablespoon Agave

-1 teaspoon Siracha

-1 teaspoon grated ginger, or 1/4 teaspoon ground ginger

Optional Toppings:

-Sesame seeds

-Green onions, chopped

-Hot peppers, chopped

Directions:

-Preheat oven to 425°F. Wash mushrooms & cut each one in half. Place them in a large glass baking dish

-Whisk together the mushroom glaze ingredients. Pour the glaze over the mushrooms & mix until all the mushrooms are evenly coated. Place them in the oven for 15 minutes. Remove & toss so they cook evenly, & then roast for an addition 15 minutes. Remove & set aside

-Meanwhile, cook the soba noodles to package instructions & heat a large skillet with 1 Tablespoon oil over medium heat. Add minced garlic & diced shallot & cook for 1 minute. Add broccoli, kale, & black pepper to taste and cook until just tender, about 5 minutes

-While the vegetables & noodles are cooking, whisk together the soba noodle sauce ingredients in a bowl

-Add the cooked soba noodles to the skillet of broccoli & kale, add the sauce, & stir until all of the vegetables and noodles are evenly coated in the sauce

-Place a portion of noodles & vegetables into bowls & top them with the roasted mushrooms. Garnish with sesame seeds, green onions, or hot peppers if desired

xoxo