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20 Minute Roasted Portobello Mushroom Burrito Bowls (Gluten Free, Vegetarian)

November 4, 2015

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!

Serves 2

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.

20 Minute Roasted Portabello Mushroom Burrito Bowls (Gluten Free, Dairy Free, Vegetarian)