Portobello Mushroom Burrito Bowl

Crushing the #MEATLESSMONDAY meals over in our house! If you have been following along and checking out our recipes, you will know how our love for Portobellos great exponentially this year so it was truly a no-brainer to whip together a Portobello Burrito Bowl.

Ingredients

• 2 Portobello Mushrooms

• 2 Cups Rice, cooked

• 2 Cups Spring Mix

• 1 Cup Guacamole

• 3/4 Cup Corn/Black Bean Mix

• 1 Tomato, sliced

• 1-2 Tbsp. Worcestershire

• 1-2 Tbsp. Soy Sauce

• 1-2 Tsp. Olive Oil

• 1 Tsp. Garlic Powder

• 1 Tsp. Salt

• 1 Tsp. Pepper

Directions

• Combine the Worcestershire, soy sauce, oil, garlic powder, salt & pepper in a small bowl.

• Place the mushrooms in a dish, gill side up and drizzle the oil mixture over top. Allow to marinate at least an hour in the fridge.

• Remove from fridge and BBQ over medium heat until fully cooked, about 15-20 minutes.

• Remove from the BBQ, slice and set aside.

• Assemble the rest of the bowl ingredients, using the rice and spring mix as the base. Top with the sliced portobello and enjoy!