Vegetable-Stuffed Portobellos |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
I often substitute portobellos for hamburger patties, but in this open-faced recipe, they take the place of buns. My family loves this tasty, healthful dinner, and it's ready in no time. Elizabeth Doss, California City, California Ingredients:
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
2 tablespoons olive oil, divided |
1 tablespoon water |
1 teaspoon dried rosemary, crushed |
1 garlic clove, peeled and halved |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 large portobello mushrooms (4 to 4-1/2 inches), stems removed |
1 medium sweet red pepper, finely chopped |
1 medium red onion, finely chopped |
1 medium zucchini, finely chopped |
1/2 cup shredded pepper jack cheese |
Directions:
1. In a food processor, combine the beans, 1 tablespoon oil, water, rosemary, garlic, salt and pepper. Cover and process until pureed; set aside.
2. Place mushrooms on a broiler pan coated with cooking spray. Broil 4 in. from the heat for 6-8 minutes on each side or until mushrooms are tender.
3. Meanwhile, in a small nonstick skillet coated with cooking spray, saute the red pepper, red onion and zucchini in remaining oil until tender.
4. Spread about 1/3 cup reserved bean mixture over each mushroom; top with 1/2 cup vegetable mixture. Sprinkle with cheese. Broil 2-3 minutes longer or until cheese is melted. Yield: 4 servings.
|
|