Yields 4 servings 

• 4 large portobello mushroom caps
• 10 large wild-caught shrimp, raw, peeled, and deveined
• 2 cups cooked wild rice
• 1 organic yellow or orange bell pepper, diced
• 1/2 red onion, diced
• 1 tbsp. minced garlic
• 1 tbsp. olive oil
• 1 tbsp. Kerrygold butter
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1 tsp. dried thyme
• Himalayan sea salt and pepper to taste

Preheat the oven to 350 degrees. Clean mushrooms, remove stems and dry with a paper towel. Brush tops of mushroom caps with olive oil and sprinkle with garlic powder, onion powder, sea salt, and black pepper. Place on rimmed baking sheet gill side up and bake for approximately 20 minutes or until tender. Heat the olive oil and butter in a skillet over medium-high heat, add minced garlic and lemon juice and brown, about 2 minutes. Add onion powder and garlic powder and stir. Add shrimp and sauté until cooked thoroughly and pink in color. Add thyme, sea salt, and pepper, stirring to combine.  Once shrimp are cooked, remove from skillet and dice into small pieces. Add more olive oil to the skillet if needed and add the diced bell pepper and red onion. Saute for 2-3 minutes then add cooked wild rice and stir. Remove from heat and combine rice mixture with the diced shrimp in a bowl. Add additional salt to taste and combine mixture thoroughly. Stuff each pepper with approximately 1 cup of the shrimp, rice, and pepper mixture, forming a mound. Place mushrooms on rimmed baking sheet and bake for 10 minutes, heating thoroughly. Serve immediately with a mixed greens salad on the side.

Nutritional Information: Total Calories 224, Total Fat 6g, Carbohydrates 28g, Sugars 3g, Dietary Fiber 3g, Protein 16g, Sodium 435mg