Stuffed Mushroom

Ever have one of those days that you didn't plan anything for dinner?  You open the refrigerator and nothing jumps out at you and suddenly you find yourself chewing away at chips and salsa!  Yep,  it was one of those nights for me - after carefully measuring out 1 serving of chips - (which by the way was 1oz and a whopping 130 calories) and dipping them into the salsa only to find that 1 serving was gone within seconds.  What does a girl do?  Of course reach into the bag and take another handful then convince yourself this was only 1/2 a serving.

All I could think about was what the heck just happened?  All because I failed to plan my dinner.  Once I got hold of myself and pushed that memory button in my brain all I could hear was "you have to fuel your body" not "feed your face".  Well so glad that message was recorded in my brain.

So when you have one of those days that you haven't planned dinner - what about a Stuffed Mushroom?

Ingredients

2 Portobello Mushrooms

1/2 cup kidney or black beans

1/4 sweet onion diced

2 cloves garlic - minced

1/2 red bell pepper - diced

1 small yellow heirloom tomato - diced

1/2 cup spinach - chopped

salt and pepper to taste

1 tbs + 1tsp avocado or olive oil

Preheat oven 350 degrees

Wash mushrooms and pat dry with a paper towel.  Rub 1 tsp avocado or olive oil and sprinkle salt and pepper on both sides of mushroom, place on baking sheet stem side up.

In a skillet over medium heat saute onion, garlic, bell pepper and tomato in oil for about 3 minutes, add beans, continue to cook and stir gently, cook for about 2 minutes then add spinach, cook until spinach begins to wilt, add salt and pepper to taste and remove from heat.

Scoop vegetable mixture into mushroom caps and bake for 15 minutes - or if you want you can eat this raw!