Grilled Portobellos with Chopped Salad

Grilled Portobellos with Chopped Salad

7 Reviews
From: EatingWell Magazine, 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ¼ cup lemon juice
  • 3 tablespoons extra-virgin olive oil
  • ¼ cup chopped fresh dill
  • 3 cloves garlic, minced
  • ½ teaspoon salt
  • ½ 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 ¼-inch-thick slices
  • 1 medium zucchini, cut lengthwise into ¼-inch slices
  • 1 cup shredded fontina cheese


  • Active

  • Ready In

  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 ¼ 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 information

  • Serving size: 1 mushroom
  • Per serving: 309 calories; 20 g fat(7 g sat); 7 g fiber; 25 g carbohydrates; 15 g protein; 135 mcg folate; 31 mg cholesterol; 7 g sugars; 0 g added sugars; 1,549 IU vitamin A; 64 mg vitamin C; 214 mg calcium; 2 mg iron; 735 mg sodium; 841 mg potassium
  • Nutrition Bonus: Vitamin C (107% daily value), Folate (34% dv), Vitamin A (31% dv), Calcium (21% dv)
  • Carbohydrate Servings:
  • Exchanges: ½ starch, 1½ vegetable, 1 medium-fat meat, ½ lean meat, 2 fat

Reviews 7

June 17, 2015
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By: murraypamela520
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
August 05, 2014
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By: EatingWell User
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!
May 07, 2014
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By: EatingWell User
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
July 15, 2013
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By: EatingWell User
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
June 13, 2013
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By: shoplf
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
June 06, 2013
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By: Anne
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
June 06, 2013
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By: Anne
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
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