Vegetable-Stuffed Portobellos

  Dinner

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.

Vegetable-Stuffed Portobellos

Average Rating: 5

TOTAL TIME: Prep: 20 min. Broil: 15 min.
YIELD: 4 servings.

Ingredients

  • 1 can (15 ounces) 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

Instructions

  • 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.

Nutrition Facts

1 each: 252 calories, 12g fat (4g saturated fat), 15mg cholesterol, 378mg sodium, 26g carbohydrate (5g sugars, 7g fiber), 11g protein.
Diabetic Exchanges:
2 lean meat, 2 vegetable, 1 starch, 1 fat.

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