🌮 Mexican · Main · Easy difficulty · Vegan
Gluten-Free Mexican Mushroom Steamed Ginger & Greens Plate
A gluten-free steamed ginger & greens plate with mushroom, cumin, smoked paprika and chilli, Mexican flavours and no gluten.
- Prep time
- 10 min
- Cook time
- 15 min
- Total time
- 25 min
- Servings
- 4
- Calories
- 538 kcal
- Protein
- 10 g
- Carbs
- 30 g
- Fat
- 42 g
- Course
- Main
About this Mexican steamed dish
Gluten-Free Mexican Mushroom Steamed Ginger & Greens Plate is a Mexican main built around mixed mushrooms. It takes about 25 min from start to finish, 10 minutes of prep and 15 minutes of cooking, and serves 4.
Cooking method: steamed dish. Difficulty is rated easy. Vegan, and marked gluten-free in our data.
Good for: gluten-free, under 25 minutes.
Ingredients
Quantities are for 4 servings. Change the servings in the app to rescale them automatically.
- 600 g mixed mushrooms, sliced
- 200 g green beans or bok choy
- 2 tbsp julienned ginger
- 1 cup bell pepper, sliced
- Seasoning: cumin, smoked paprika and chilli
- Sauce: 2 tbsp lime juice and 2 tbsp olive oil
- 2 tbsp olive oil
- Salt and black pepper, to taste
Method
Step 1. Rub the mushroom with cumin, smoked paprika and chilli.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Step 2. Bring water to a simmer under a steamer basket.
- Heat
- Medium to high
- Look for
- The oil shimmers and flows like water; a drop of water sizzles instantly.
- Why it matters
- Food added to a properly hot pan sears and browns instead of steaming and sticking.
- Avoid
- Adding food to a cold pan: it sticks, turns grey and soaks up oil.
Step 3. Steam the mushroom for 9 minutes until just cooked.
- Heat
- Medium, with a steady flow of steam
- Look for
- Food is just cooked through, tender but not collapsing.
- Why it matters
- Gentle, steady heat softens tough fibres and lets flavours blend without drying things out.
- Avoid
- Over-steaming. Check a minute early and keep the water from boiling dry.
Step 4. Add the greens for the last 4 minutes.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 5. Warm the sauce (2 tbsp lime juice and 2 tbsp olive oil) and pour over the plate.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Step 6. Top with the ginger and coriander and lime wedges.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Chef's tip
Check labels on stock, tamari, mustard and spice blends - gluten hides in them.
Equipment you will need
- Steamer or lidded pot
- Heatproof plate
- Small pan for oil
Nutrition per serving
Estimated per serving: 538 kcal, 10 g protein, 30 g carbohydrate and 42 g fat. Roughly 7% of the energy comes from protein, 22% from carbohydrate and 70% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook Gluten-Free Mexican Mushroom Steamed Ginger & Greens Plate
Substitutions and variations
- Set food above the water line in a steamer or colander so it cooks by steam, not boiling.
- Add a few slices of ginger or lemon to the water for subtle flavour.
- Season lightly before steaming and serve sauce on the side.
Frequently asked questions about Gluten-Free Mexican Mushroom Steamed Ginger & Greens Plate
How long does Gluten-Free Mexican Mushroom Steamed Ginger & Greens Plate take to make?
It takes about 25 min in total: 10 minutes of prep and 15 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 538 kcal, with 10 g protein, 30 g carbohydrate and 42 g fat. These are estimates for the recipe's 4 servings.
Is Gluten-Free Mexican Mushroom Steamed Ginger & Greens Plate gluten-free?
It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.
Is it suitable for vegetarians or vegans?
Yes, it is vegan. Check labels on stock and curry pastes, which can contain animal products.
How difficult is it to cook?
It is an easy recipe with simple steps and minimal timing pressure, so it suits beginners.
Can I make Gluten-Free Mexican Mushroom Steamed Ginger & Greens Plate ahead or freeze it?
Store leftovers in airtight containers in the fridge for 3-4 days. Most baked and saucy dishes freeze well for up to 3 months, but avoid freezing crisp items and salads.
How many servings does it make?
This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.