If you grew up around bold flavors, warm spices, and that unmistakable aroma of someone in the kitchen “throwing down,” this recipe will feel like home. Jerk seasoning carries so much cultural memory—comforting, lively, and always full of personality. Today, we’re bringing those Caribbean flavors into a plant-based, hormone-supportive meal that fits easily into your busy lifestyle.
Portobello mushrooms take center stage here, and they’re truly a secret weapon for women over 40. These hearty mushrooms are naturally rich in B vitamins, which help support energy production; selenium, a powerful antioxidant beneficial for thyroid function; and fiber, which supports gut and hormone balance. They also contain compounds that may help reduce inflammation, support healthy immune function, and promote satiety—helping you feel full and energized without feeling weighed down.
Beyond the nutrition, Portobellos deliver that satisfying, meaty bite many of us crave. When roasted with jerk seasoning, they become juicy, smoky, and deeply flavorful—just the kind of plant-based comfort food that feels indulgent without derailing your wellness goals.
This recipe also works beautifully for busy, high-achieving women juggling work, caregiving, travel, and everything in between. It’s a true weeknight lifeline: one sheet pan, minimal cleanup, maximum flavor. And if you want to switch things up, you can toss in vegan chicken, citrus spare rib cutlets, or jerk-sautéed oyster mushrooms for extra protein or texture variety.
Whether jerk seasoning is part of your heritage or a flavor you’ve adopted along your wellness journey, this dish brings all the bold Caribbean energy while keeping things light, vibrant, and nourishing.
Jerk-Roasted Portobello Mushrooms & Veggies (Easy Anti-Inflammatory Sheet Pan Dinner)
This easy Jerk Chick’n & Roasted Veggies dish brings bold Caribbean flavor to your table in just 35 minutes. Packed with colorful, antioxidant-rich vegetables and warm spices, it’s a delicious plant-based meal that supports hormone balance and anti-inflammatory eating—perfect for when you want something quick, nourishing, and full of flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6-8
- Cuisine: Caribbean
Ingredients
Vegetables & Mushrooms
3 medium bell peppers, chopped (1 red, 1 yellow, 1 green)
1 large zucchini, sliced into ½-inch pieces
1 large yellow summer squash, sliced into ½-inch pieces
½ medium red onion, cut into 1-inch chunks
1 cup sliced mushrooms (white button or baby bella)
2–3 large Portobello mushroom caps, sliced into thick strips
Seasoning & Sauce
2 tablespoons olive oil
1½ teaspoons Italian seasoning
2–3 cloves garlic, minced
Sea salt, to taste
1 heaping tablespoon mild jerk marinade (more to taste)
Splash of agave or honey
Optional Add-Ins
Vegetarian Plus Vegan Citrus Sparerib Cutlets OR your favorite vegan chicken
Jerk barbecue sauce (or jerk marinade mixed with BBQ sauce)
Instructions
1. Preheat oven to 400°F.
2. If using vegan chicken or spareribs:
• Defrost and place in a bowl.
• Add jerk BBQ sauce or jerk marinade/BBQ mix.
• Massage to coat and set aside.
3. Prep vegetables and Portobellos:
• Cut everything into evenly sized pieces for even roasting.
4. Season veggies and Portobellos:
• Add to a large bowl.
• Drizzle with olive oil.
• Add garlic, salt, Italian seasoning, jerk marinade, and a splash of agave or honey.
• Toss to coat.
5. Layer into roasting pan:
• If using optional vegan meats, place them on the bottom of the pan.
• Spread the seasoned vegetables and Portobellos on top.
6. Roast for 15 minutes.
7. Check for tenderness and browning.
• Roast a few more minutes if needed until vegetables are tender and edges are caramelized.
8. Serve warm with rice, quinoa, cauliflower rice, or plantains.
Notes
Substitutions
· Swap Portobellos for oyster mushrooms, king oyster mushrooms, tofu, or tempeh.
Make-Ahead Tips
· Chop all vegetables the night before and store in an airtight container.
· Mix jerk marinade and olive oil ahead of time to simplify prep.
Storage Instructions
· Store leftovers for up to 4 days in the fridge.
· Reheat in a skillet or air fryer to restore crisp edges.
Variation: Jerk-Sautéed Oyster Mushrooms
For a different texture:
· Season oyster mushrooms with jerk marinade.
· Sear in oil until browned.
· Add BBQ sauce and reduce until sticky and caramelized.
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