This meal is one of our fan-favorite Vegetarian dishes and we can see why! Large slices of portobello mushrooms are braised in Mexican-spiced tomato sauce until they are fully infused with flavor. These mushrooms are served over a mix of brown rice, pinto beans, sautéed poblano peppers, and caramelized onions. We then top it all with a drizzle of our dairy-free, paleo “sour cream”. The best part? This dish also comes with two sides of delicious sauce: our house-made cilantro-chimichurri and fresh pico de gallo.