Stuffed Portobellos

Ingredients (4 servings = 4 mushrooms):
– 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:
– In a food processor, combine the beans, 1 tablespoon oil, water, rosemary, garlic, salt and pepper.
– Cover and process until pureed; set aside.
– 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.
– Meanwhile, in a small nonstick skillet coated with cooking spray, saute the red pepper, red onion and zucchini in remaining oil until tender.
– 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.

Nutrition Facts (1serving = 1 stuffed mushroom)
energy: 252 cal
protein: 11 g
carbohydrats: 26 g
fat:&é g (saturated 4 g)
fiber: 7 g

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