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Photo of Grilled portobellos with garlicky herbed bean salad by WW

Grilled portobellos with garlicky herbed bean salad

3 - 5
PersonalPoints™ per serving
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 clove(s)

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

Instructions

  1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium, or prepare medium fire in charcoal grill.
  2. In small bowl, whisk 1 tbsp oil and vinegar for marinade. Brush half of marinade onto undersides of mushroom caps. Let mushrooms sit for 5 minutes.
  3. Grill mushrooms caps, gill-side down, until slightly tender, 5 to 8 minutes. Turn mushrooms over and brush on remaining marinade. Continue to grill until mushrooms are tender, 5 to 8 minutes more.
  4. Meanwhile, lightly coat bell pepper halves with nonstick spray. Grill peppers, skin-side down, until skins start to blister, 3 to 5 minutes. Coarsely chop bell peppers and transfer to medium bowl. Add remaining 1 tbsp oil, chopped mushroom stems, beans, tomato, scallions, garlic, lemon juice, sage, salt, and 1⁄8 tsp black pepper and toss well to coat. Season to taste with more black pepper.
  5. Reduce heat to low, or move mushrooms to cooler side of grill. Spoon chopped vegetables and beans into mushroom caps. Cover loosely with foil and continue to grill mushrooms until heated through, about 2 minutes more.
  6. Serving size: 1 mushroom with filling

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