A vegetarian meal that really does fill you up! Enjoy these stuffed mushrooms filled with bell peppers, zucchini, sweet potatoes, and beans.

Vegetarian Stuffed Portabella Mushrooms

Preheat oven to 400 degrees. Line a rimmed baking pan with parchment; set aside. Wipe mushrooms clean; scrape out the gills and remove the stems. Place mushrooms, cap sides down, on prepared baking pan. Drizzle with 1 tablespoon olive oil. Roast in the oven for 5 minutes. Remove from oven. Season with salt and pepper; set aside.

Heat remaining 1 tablespoon olive oil in a large skillet over medium heat while mushrooms are roasting. Add garbanzo beans and sweet potatoes; cook for 10 minutes or until lightly browned. Stir in zucchini and red and yellow bell peppers. Season to taste with salt and black pepper. Spoon sweet potato mixture into each mushroom. Top with cheese. Roast 5 minutes more or until cheese is melted.

Whisk together tahini and lemon juice; whisk in water until smooth. Serve with mushrooms.