grilled portobellos with chopped salad
Grilled Portobellos with Chopped Salad
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.
Ingredients:
- ¼ cup lemon juice
- 3 tablespoons extra-virgin olive oil
- ¼ cup chopped fresh dill
- 3 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 4 large portobello mushroom caps, gills removed
- 1 15-ounce can small white beans, rinsed
- 2 small bell peppers, quartered and seeded
- 1 small red onion, cut into 1/4-inch-thick slices
- 1 medium zucchini, cut lengthwise into 1/4-inch slices
- 1 cup shredded fontina cheese
Directions:
- Preheat grill to medium-high.
- 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.
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