Grilled Portobellos
Source of Recipe
WW Message Boards
List of Ingredients
4 large portobello mushroom(s), stems removed, minced and reserved (about 1 lb)
2 Tbsp olive oil, divided
1 Tbsp balsamic vinegar
1/2 medium sweet red pepper(s)
1/2 medium yellow pepper(s)
1 serving cooking spray (5 one-second sprays per serving)
1 1/2 cup canned white beans, drained and rinsed
1 1/2 Tbsp fresh lemon juice
3 medium garlic clove(s), finely minced (or to taste)
3 medium scallion(s), chopped
1 large tomato(es), seeded and chopped
1 tsp fresh sage, or rosemary, finely chopped
1 tsp table salt
1/8 tsp black pepper, freshly cracked, or to taste
Recipe
Preheat grill (or grill pan) to medium.
Combine 1 tablespoon of oil and vinegar together in a cup; brush mixture over top of mushroom caps and let sit 5 to 10 minutes to release juices.
Grill mushrooms, stem side down, brushing with any extra oil mixture/juices, until slightly tender, about 5 to 8 minutes. Turn mushrooms over and grill until tender, about 5 to 8 minutes more.
Meanwhile, lightly spray pepper halves with cooking spray; grill, skin-side down, until skin starts to blister; coarsely chop.
Place peppers in a medium bowl. Add beans, minced mushroom stems, remaining tablespoon of oil, lemon juice, garlic, scallions, tomato, sage, salt and black pepper; toss well to coat.
Reduce grill heat to low or move mushrooms to higher rack level. Spoon vegetable mixture into mushroom caps. Cover loosely with aluminum foil and cook until heated through, about 2 minutes. Yields 1 filled mushroom per serving
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