Grilled Portobellos with Chopped Salad (Printer-Friendly Version) | Eating Well
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Grilled Portobellos with Chopped Salad

http://www.eatingwell.com/recipes/grilled_portobellos_chopped_salad.html

From EatingWell:  May/June 2013

This salad of grilled vegetables and beans tossed with lemon and dill tops grilled portobello mushrooms smothered in melted fontina cheese for a healthy vegetarian main course.

4 servings | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Preheat grill to medium-high.
  2. Combine lemon juice, oil, dill, garlic, salt and pepper in a large bowl. Add mushroom caps and turn to coat. Remove the mushrooms from the bowl. Add white beans; stir to coat.
  3. Place the mushroom caps gill-side up on the grill with peppers, onion and zucchini. Grill the vegetables, turning once, until they start to char and soften: about 8 minutes for the mushrooms and 6 minutes for the rest. Turn the mushrooms gill-side up again. Fill each with 1/4 cup cheese and grill until the cheese is melted, about 1 minute more.
  4. Chop peppers, onion and zucchini and add to the bowl with the beans; toss to combine. Top each mushroom with about 1 cup of the grilled salad.

Nutrition

Per serving : 312 Calories; 20 g Fat; 7 g Sat; 10 g Mono; 31 mg Cholesterol; 25 g Carbohydrates; 15 g Protein; 7 g Fiber; 736 mg Sodium; 850 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 1 1/2 vegetable, 1 medium-fat meat, 1/2 lean meat, 2 fat