Stuffed Portobella Mushrooms Burrito Style

For the Portobello Mushrooms
4 large portobello caps
2 tsp. olive oil
For the Black Bean Filling
1 tbsp. olive oil
1 onion diced
3 garlic cloves minced
2 cups cooked or canned black beans drained and rinsed
2 tsp. ground cumin
1 tsp. ancho chili powder
2 tsp. lime juice
1/2 tsp. salt
1/2 tsp. black pepper
Toppings (any or all of these)
fresh cilantro
scallions
diced tomato
diced avocado
cashew cream
hot sauce

Prepare the Portobello Mushrooms
Preheat oven to 400º.
Clean mushrooms, remove stems and scrape out gills with a spoon. Brush with olive oil. Arrange on baking sheet. Bake 20 minutes, turning halfway through cooking.
Prepare the Black Bean Filling
Heat oil in large skillet over medium heat. Add onion and garlic. Saute until onion is softened, 5 minutes. Add beans, cumin, ancho chili powder, lime juice, salt and pepper. Cook just until beans are heated throughout, about 2 minutes.
Assemble
Divide black bean filling among portobello caps. Top with desired toppings.

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