Vegetable-Stuffed Portobellos Recipe

Name: Vegetable-Stuffed Portobellos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (15 ounces) 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 (4 to 4-1/2 inches), 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

Servings: persons

1 can (15 ounces) 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 (4 to 4-1/2 inches), 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

1
In a food processor, combine the beans, 1 tablespoon oil, water, rosemary, garlic, salt and pepper. Cover and process until pureed; set aside.
2
Place mushrooms on a broiler pan coated with cooking spray. Broil 4 in. from the heat for 6-8 minutes on each side or until mushrooms are tender.
3
Meanwhile, in a small nonstick skillet coated with cooking spray, saute the red pepper, red onion and zucchini in remaining oil until tender.
4
Spread about 1/3 cup reserved 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.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 can (15 ounces) cannellini beans, rinsed and drained, 2 tablespoons olive oil, divided, 1 tablespoon water, 1 teaspoon dried rosemary, crushed, and more.

Yes, Vegetable-Stuffed Portobellos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable-Stuffed Portobellos

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