
Grilled portobellos with garlicky herbed bean salad
3
Point(s)
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
This nutrient-packed and colorful meal is really filling. The mushrooms marinate in a simple balsamic vinegar and olive oil mixture before being grilled to perfection. We suggest grilling the peppers before chopping them and adding them to the bean mixture for an added smoky flavor. Lemon juice adds a bit of zest to the mixture. Vary the types of beans each time you make it: Great Northern, flageolet, navy and pinto are all tasty. This dish makes an excellent vegetarian meal or serve it alongside grilled chicken or steak. Garnish mushrooms with sage or scallions before serving.
Ingredients
Cooking spray
4 spray(s)
Olive oil
2 Tbsp, divided
Balsamic vinegar
1 Tbsp
Portobello mushroom(s)
4 large, stems trimmed and finely chopped
Sweet red pepper(s)
½ medium, halved
Yellow pepper(s)
½ medium, halved
Canned white beans
15 oz, drained and rinsed
Fresh tomato(es)
1 large, seeded and chopped
Uncooked scallion(s)
3 medium, chopped
Garlic
3 medium clove(s), finely chopped
Fresh lemon juice
1½ Tbsp
Fresh sage
1 tsp, or rosemary, finely chopped
Table salt
1 tsp
Black pepper
⅛ tsp, or more to taste