Description
These grilled vegetable stuffed portobello mushrooms are great for as a meatless entree or just as a vegetable salad in the summer.
Ingredients
Units
Scale
Vegetables:
- 4 Portobello Mushrooms, stemmed
- 1 Zucchini, sliced lengthwise into 1/2” thick strips
- 1 Red Bell Pepper, halved and seeded
- 1 bunch Asparagus
- 1/2 Red Onion, finely diced
- 1 15–oz can White Northern Beans, rinsed
- 1/4 cup Fontina or other Cheese, shredded
Dressing Ingredients:
- 1/4 cup Cilantro, minced
- 3 Tbsp Dill, minced
- 2 cloves Garlic, minced
- 1/4 cup Olive Oil, divided
- 3 Tbsp Red Wine Vinegar
- 1/4 cup Lemon Juice
- Zest of 1 Lemon
- 1/2 tsp Salt
- 1/2 tsp Pepper
Instructions
- In a large bowl whisk together all herbs and ingredients for dressing. Set aside.
- Preheat your grill until hot. Reduce heat to about 300 degrees.
- Toss red peppers, asparagus, portobello mushrooms and zucchini in dressing ingredients. Place on grill and cook, turning, until softened and grilled. Grill marks and brown spots will occur. Remove from grill.
- When cool enough to handle dice vegetables in small bite size pieces. Add vegetables back into dressing bowl. Add in drained and rinsed White Northern Beans and finely diced red onion. Stir to combine.
- To assemble, plate some of the bean and vegetable salad into the bottom of a bowl. Turn portobello mushroom caps upside down and fill them with additional bean and vegetable salad. Top with shredded cheese and additional cilantro if desired. Serve immediately.
Notes
Adapted from Eating Well