POINTS® Value: 5
Preparation Time: 25 min
Cooking Time: 21 min
Level of Difficulty: Moderate
This nutrient-packed meal is really filling. Vary the types of beans each time you make it: Great Northern, flageolet, navy and pinto are all tasty.
* 2 tbsp olive oil, divided
* 1 tbsp balsamic vinegar
* 4 large portobello mushroom(s), remove, mince and reserve stems
* 1/2 medium sweet red pepper(s)
* 1/2 medium yellow pepper(s)
* 1 spray(s) cooking spray
* 1 1/2 cup(s) canned white beans, drained and rinsed
* 1 1/2 tbsp fresh lemon juice
* 3 medium garlic clove(s), finely minced (or to taste)
* 3 medium scallion(s), chopped
* 1 large tomato(es), seeded and chopped
* 1 tsp fresh sage, or rosemary, finely chopped
* 1 tsp table salt
* 1/8 tsp black pepper, freshly ground, or to taste
* Preheat grill (or grill pan) to medium.
* Combine 1 tablespoon of oil and vinegar in a cup; brush mixture over top of mushroom caps and let sit 5 to 10 minutes to release juices.
* Grill mushrooms, stem side down, brushing with any extra oil mixture/juices, until slightly tender, about 5 to 8 minutes. Turn mushrooms over and grill until tender, about 5 to 8 minutes more.
* Meanwhile, lightly coat pepper halves with cooking spray; grill, skin-side down, until skin starts to blister, about 3 to 5 minutes; coarsely chop peppers.
* Place peppers in a medium bowl. Add beans, minced mushroom stems, remaining tablespoon of oil, lemon juice, garlic, scallions, tomato, sage, salt and black pepper; toss well to coat.
* Reduce grill heat to low or move mushrooms to a higher rack level. Spoon vegetable mixture into mushroom caps. Cover loosely with aluminum foil and cook until heated through, about 2 minutes. Yields 1 filled mushroom per serving.