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Vegetable-Stuffed Portobellos Recipe

Vegetable-Stuffed Portobellos Recipe

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

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.

Nutritional 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 Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.