Jamaican Jerk Mushrooms With Mango Salsa (GF Vegan)

April 21, 2022
I worked at a group home for many years and the majority of my co-workers were international staff. We always had barbecues and cookouts for the kids to showcase a bunch of different foods from various backgrounds and cultures. The favorite among the kids and staff alike was always jerk chicken, which I obviously had to sit out on. I did learn how to make the marinade though, and was able to make my own jerk mushrooms.

Jerk is a Jamaican culinary style that refers to the way something is seasoned and cooked. The seasoning can come in a powder or a paste but I prefer to use the paste because it tastes more fresh. It’s made up of hot peppers, onions, savory spices, and is packed with a ton of flavor. You could even make your own if you don’t see any in a market near you. This has some spice to it so add a little more or less brown sugar, depending on your heat tolerance. This mango salsa adds a nice cooling balance.
jerk mushrooms and mango salsa on a white plate against a brown and black background

Jamaican Jerk Mushrooms With Mango Salsa (GF Vegan)

Recipe Type: Hearty Entrees
utensils YIELDS 2 servings
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  • 2 1/2 cups mushrooms, chopped
  • For the marinade:
  • 1 tbsp jerk seasoning paste
  • 3 tbsp coconut aminos
  • 3 tbsp coconut oil, melted
  • 1/2 lime, juice only
  • 2 garlic cloves, minced
  • 1 tbsp ginger, minced
  • 1/4 cup scallions, diced
  • 1 tbsp brown sugar
  • For the salsa:
  • 1 mango, diced
  • 1 red bell pepper, diced
  • 1/2 jalapeño, diced
  • 1/2 red onion, diced
  • 1 lime, juice only
  • handful fresh cilantro
  • salt & pepper to taste
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1. Add all of the ingredients for the marinade to a bowl and whisk well. Pour in the mushrooms and stir well to coat before setting aside. Prepare the mango salsa while the mushrooms soak.

2. Prep all of the ingredients for the mango salsa and add to a bowl. Toss well and set aside.

3. Pour the mushroom and marinade into a pan over medium heat. Cook for about 15 minutes, letting the juices cook down until thickened.

4. Remove from heat and serve with rice and mango salsa.

Also by Lauren: Cheezy Vegan Mexican Street Corn

Jackfruit Chili

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Photo: Lauren Sacerdote

Lauren is a homebody who likes to spend time with her cat, explore new ideas in the kitchen, relax in the sun with a good book, and promote healthy living to friends and family.


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