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Grilled Portobellos with Chopped Salad

May/June 2013

Your rating: None Average: 4.5 (10 votes)

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.


Grilled Portobellos with Chopped Salad Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 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

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; 0 g added sugars; 15 g protein; 7 g fiber; 736 mg sodium; 850 mg potassium.

Nutrition Bonus: Vitamin C (107% daily value), Folate (34% dv), Vitamin A (31% dv), Potassium (24% dv), Calcium (22% dv), Zinc (20% dv)

Carbohydrate Servings: 1 1/2

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



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Recipe Categories

Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Preparation/ Technique
Grill/BBQ
Meal/Course
Dinner

Season
Spring
Summer
Style/Theme
Vegetarian
Type of Dish
Main dish, vegetarian
Ethnic/Regional
American
Publication
May/June 2013

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