I got a little crazy with the garlic on this recipe so it was a little strong and I was definitely not a fan of the rosemary... Other than that this was a pretty simple and yummy meal that the hubs and I both enjoyed. The kids were not fans of the portobello mushrooms, but they like the veggies that were on top!
Vegetable Stuffed Portobellos
(recipe found in Taste of Home Healthy Cooking)
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
2 tablespoons olive oil, divided
1 tablespoon water
1 teaspoon dried rosemary, crushed
1 garlic clove, peeled and halved
1/4 teaspoon salt
1/4 teaspoon pepper
4 large portobello mushrooms, stems removed
1 medium sweet red pepper, finely chopped
1 medium red onion, finely chopped
1 medium zucchini, finely chopped
1/2 cup shredded pepper jack cheese
In a food processor, combine the beans, 1 tablespoon oil, water, rosemary, garlic, salt and pepper. cover and process until pureed; set aside. Place mushrooms on a broiler pan coated with cooking spray. Broil 4 inches from the heat for 6-8 minutes on each side or until mushrooms are tender.
Meanwhile, in a small nonstick skillet coated with cooking spray, saute the red pepper, red onion and zucchini in remaining oil until tender. Spread about 1/3 cup bean mixture over each mushroom; top with 1/2 cup vegetable mixture. Sprinkle with cheese. Broil 2-3 minutes longer or until cheese is melted.
Points: 5 per serving