I found this recipe on Wash You Dry and adapted to a vegetarian version.
Broccoli Cheese Stuffed Portobellos
A quick and easy vegetarian dinner.
Wash and take out the membrane using a spoon.
Season with the salt, pepper, garlic powder, and paprika.
Put the broccoli in bowl add a little bit of water and cover with saran wrap. Microwave for 2 minutes.
Mix the red pepper, cheddar cheese, mayo and broccoli. Once mixed stuff the portobellos.
Cook the portobellos at 350 until cooked, should take about 15 minutes. You can either cook it on baking pan or casserole dish.
Adapted from recipe found on The Cookie Rookie
Instant Pot Vegi Chili
Flavorful chili that is quick and easy to make.
Combine the beans, tomatoes, ketchup, garlic, taco seasoning, red onion, chilis, broth in your instant pot. Stir thoroughly. Program to bean/chili and let cook.
About 10 minutes before the pot is done pour olive oil in skillet. Brown your vegi crumbles. I like them to be a bit crisp for texture. Once the chili is done pour the crumbles in and stir.
Ready to serve and top with your garnishes.
*For the vegi crumbles I used the Smart Ground Mexican
You could easily make this in a crockpot as well.
If you wanted to use ground chicken, turkey, or beef you could substitute as well.
Originally found on Kelsey Nixon
Baked Potato Board
I saw this and thought, I have to try this. I think you could add all sorts of items to the board which I plan to expand. Would be good with chili, variety of cheeses, steamed broccoli.
Preheat oven to 375.
Cut slices on the top of the potato. Rub down with the olive oil and place on baking sheet.
Cook for 30 minutes, should be tender when inserting a knife. Cook until done.
For the board you can decorate it with the side items butter through sour cream how you see fit.
To serve cut potato in half, I mash it a bit with a fork to make it fluffy. Put your toppings on top and ready to eat.