Rating: 4.57 stars
6 Ratings
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  • 4 star values: 5
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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

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Ingredients

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Directions

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  • 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; protein 15.2g; carbohydrates 24.6g; dietary fiber 7.2g; sugars 7g; fat 19.9g; saturated fat 6.8g; cholesterol 31.3mg; vitamin a iu 1548.8IU; vitamin c 63.7mg; folate 134.7mcg; calcium 214mg; iron 1.9mg; magnesium 29.8mg; potassium 840.7mg; sodium 735.4mg; thiamin 0.1mg.
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