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.
Active Time: 45 minutes |
Total Time: 45 minutes
1/4 cup lemon juice
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh dill
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 large portobello mushroom caps, gills removed
1 15-ounce can small white beans, rinsed
2 small bell peppers, quartered and seeded
1 small red onion, cut into 1/4-inch-thick slices
1 medium zucchini, cut lengthwise into 1/4-inch slices
1 cup shredded fontina cheese
Preheat grill to medium-high.
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.
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.
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.
Per serving :
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