Grilled Portobellos with Chopped Salad
Preheat grill to medium-high.Advertisement
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.
1/2 starch, 1 1/2 vegetable, 1 medium-fat meat, 1/2 lean meat, 2 fat