Photo of Grilled Portobellos with Garlicky Herbed Bean Salad by WW

Grilled Portobellos with Garlicky Herbed Bean Salad

SmartPoints® value per serving
Total Time
45 min
25 min
20 min
Piled up high, this nutrient packed meal will really fill you up. Not a fan of white beans? Try Great Northerns, flageolet, navy or even pintos.


Uncooked portabella mushroom(s)

4 large, stems removed, minced and reserved (about 1 lb)

Olive oil

2 tbsp(s), divided

Balsamic vinegar

1 tbsp(s)

Sweet red pepper(s)

½ medium

Yellow pepper(s)

½ medium

Cooking spray

1 spray(s), (5 one-second sprays per serving)(

Canned white beans

1½ cup(s), drained and rinsed

Fresh lemon juice

1½ tbsp(s)

Garlic clove(s)

3 clove(s), medium, finely minced (or to taste)

Uncooked scallion(s)

3 medium, chopped

Fresh tomato(es)

1 large, seeded and chopped

Raw sage

1 oz

Table salt

1 tsp(s)

Black pepper

pinch, freshly cracked, or to taste


  1. Preheat grill (or grill pan) to medium.
  2. Combine 1 tablespoon of oil and vinegar together in a cup; brush mixture over top of mushroom caps and let sit 5 to 10 minutes to release juices.
  3. 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
  4. Meanwhile, lightly spray pepper halves with cooking spray; grill, skin-side down, until skin starts to blister; coarsely chop.
  5. 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.
  6. Reduce grill heat to low or move mushrooms to 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.