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. Source: EatingWell Magazine, May/June 2013

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat grill to medium-high.

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  • 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.

Nutrition Facts

309 calories; 19.9 g total fat; 6.8 g saturated fat; 31 mg cholesterol; 735 mg sodium. 841 mg potassium; 24.6 g carbohydrates; 7.2 g fiber; 7 g sugar; 15.2 g protein; 1549 IU vitamin a iu; 64 mg vitamin c; 135 mcg folate; 214 mg calcium; 2 mg iron; 30 mg magnesium;

Reviews (7)

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7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/17/2015
Awesome flavorful filling meal. I modified a bit using chick peas grated Parmesan cheese and adding cherry tomatoes - I think whatever veggies you have will do as the dressing and the cheese filled portobello will complement about any grilled vegetable - Bon appetite Read More
Rating: 5 stars
08/05/2014
Great meatless summer grilling meal! My husband and I really enjoyed this meal the flavors were wonderful very fresh and tasty supper for a summer day! Read More
Rating: 5 stars
05/07/2014
Very good dinner! We really loved this. I changed it about to reduce the sodium level. Made my own beans and used Mrs. Dash for seasoning. Used the mini-peppers instead of bell. Added a tomato (diced and used as garnish) because it was needing to be eaten. We will have this again. The blending of flavors and textures was excellent! Pros: Good taste excellent blend of texture pleasing to look at Cons: No description of gilling the portobello mushrooms. It is an easy process but if you haven't done i Read More
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Rating: 4 stars
07/15/2013
I loved this recipe. I didn't want to drag the grill out of the garage so I just roasted the veggies. So good. Lemon garlic and dill is always a winner. Next time I'd probably just blister the peppers without the vinaigrette over an open flame and roast the rest. You don't really need the cheese but you can easily substitute the havarti Daiya wedges for a dairy-free version. Pros: Simple ingredients; great flavor profile Read More
Rating: 4 stars
06/14/2013
Very Flavorful Veggie Dish for a Warm Summer Night The flavors of the grilled mushroom fontina cheese and chopped vegetable salad were divine. I too used a grill pan and sprayed it before placing the vegetables on the grill. Will add a bit more spice to the dressing next time...basil chives lemon pepper...but other than that it was perfect. Oh and I served it on a small bed of lettuce to make it even more filling. My carnivore husband loved it! Pros: Filling easy colorful and tasteful Read More
Rating: 5 stars
06/06/2013
Fancy Meatless Summer Grilling Option Fresh garlic dill and lemon juice pull this all together into a satisfying meal fit for company. Use a grilling rack and spray it first. The beans mushrooms and cheese make this filling and the grilled veggies top it off with color flavor and nutrition. Great the next day if you have any leftovers. Get the largest portobellos you can find. Pros: Tasty Healthy no hot kitchen Cons: Easy but try first before serving to company Read More
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Rating: 5 stars
06/06/2013
Satisfying Meatless Summer Meal Serve it to company only after you make it for yourself with no time pressure. Fresh basil garlic and lemon juice make this truly delicious. The portobellos and cheese make it satisfying and the leftovers if you have any are great the next day. Next time I will add fresh corn off the cob to the white beans. On your grill it helps to have a pan with grill holes in it and use cooking spray. Pros: very tasty healthy pretty fancy Cons: Prep takes time the first time you do it Read More