I posted these on Instagram the other day with the intention of just posting a picture of my dinner without the recipe. But I’ve had so many requests for the recipe that I wanted to post it here as well. I know we are all in need of quick dinners, for those nights when we are just too busy and need something healthy and fast. Enter these beauties! Here I feature simple ingredients that you can interchange to your tastes plus it’s low carb, vegetarian friendly and on the table in 20 minutes. Boom! I made mine Mexican but you can easily turn yours into Italian, Greek, Indian, etc. Get creative with your stuffing!
2 Portobello Mushrooms
1 red pepper chopped
1/2 cup black beans
1 cup baby spinach or kale
1/2 cup cooked quinoa or rice (or whatever grain you prefer)
1/2 cup grated cheddar (optional)
1 avocado (mashed with a half lemon and 1 clove garlic) or your favorite guacamole
2 T salsa of your choice
1 carrot chopped
Preheat oven 375F. Place the mushrooms on a baking tray and pour the first 5 ingredients equally into each of the mushrooms. I started first with the kale, then added the quinoa, black beans, cheddar, chopped red pepper. Roast in the oven for 20 minutes or until the mushroom is tender. Serve over a bed of lettuce and top with guacamole, salsa and raw carrot slices.