Open-Faced Grilled Portobello Mushrooms with Rosemary White Beans

Try these grilled stuffed mushrooms for a light summer dinner. The high-fiber, bean filling is topped with nutritious vegetables for a healthy and colorful meal.

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Open-Faced Grilled Portobello Mushrooms with Rosemary White Beans
Makes: 4  servings Prep 20 mins Start to Finish 40 mins

Ingredients

  • 1 19 ounce can cannellini beans, rinsed and drained
  • 2 teaspoons  finely chopped fresh rosemary
  • 1 teaspoon  finely chopped garlic
  • 5 tablespoons  extra-virgin olive oil, plus additional for grill pan
  • 1 small red bell pepper
  • 1 7 ounce  medium zucchini, halved horizontally
  • 1 half-inch-thick slice round red onion
  • 4 4 - 5 inches  portobello mushrooms, stems discarded

Directions

1. Puree beans with rosemary, garlic,, and 4 tablespoons oil until smooth. Transfer mixture to a bowl. Salt and pepper to taste.

2. Remove sides from pepper, discarding seeds and stem. Put all the vegetables on a sheet pan and drizzle with remaining 1 tablespoon oil and salt and pepper to taste.

3. Grill mushroom caps, in a lightly oiled grill pan over moderately high heat, turning once until just tender, about 7 minutes. Transfer mushrooms to a plate.

4. Grill remaining prepared vegetables, turning, until tender, about 6 minutes total, and transfer to plate to cool slightly. Cut pepper, zucchini and onion into bite-size pieces.

5. Fill mushroom caps evenly with white bean mixture and top with remaining grilled vegetables. Serve warm or at room temperature.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)290,
  • Fat, total(g)19,
  • sat. fat(g)3,
  • carb.(g)25,
  • fiber(g)8,
  • pro.(g)11,
  • sodium(mg)178,
  • Percent Daily Values are based on a 2,000 calorie diet
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