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Vegetable-Stuffed Portobellos

"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

4 ServingsPrep: 20 min. Broil: 15 min.

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

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

2 of 2

Vegetable-Stuffed Portobellos (continued)

Directions (continued)

with 1/2 cup vegetable mixture. Sprinkle with cheese. Broil 2-3
minutes longer or until cheese is melted. Yield: 4 servings.

Nutrition Facts: 1 stuffed mushroom equals 252 calories, 12 g fat (4 g saturated fat), 15 mg cholesterol, 378 mg sodium, 26 g carbohydrate, 7 g fiber, 11 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch, 1 fat.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.