Open-Faced Grilled Portobello Mushrooms with Rosemary White Beans
Recipe from
Ladies' Home Journal
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.
Servings:
4 servings
Prep Time:
20 mins
Total Time:
40 mins
Ingredients
-
1 can (19 oz.)cannellini beans, rinsed and drainedsee savings
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2 teaspoonsfinely chopped fresh rosemarysee savings
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1 teaspoonfinely chopped garlicsee savings
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5 tablespoonsextra-virgin olive oil, plus additional for grill pansee savings
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1 smallred bell peppersee savings
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1 medium (7 oz.)zucchini, halved horizontallysee savings
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1 half-inch-thick sliceround red onionsee savings
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4 small (4- to 5-inch-diameter)portobello mushrooms, stems discardedsee savings
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. Makes 4 servings.
Nutrition information
Per serving: Calories 290, Total Fat 18.5 g, Saturated Fat 2.5 g, Cholesterol 0 mg, Sodium 178 mg, Carbohydrate 25 g, Fiber 8 g, Protein 11 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet.
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