Grilled portobellos with garlicky herbed bean salad
6
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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
Balsamic vinegar
1 Tbsp
Portobello mushroom(s)
4 large
Red bell pepper(s)
0.5 medium
Yellow bell pepper(s)
0.5 medium
Canned white beans
15 oz
Tomato(es)
1 large
Uncooked scallion(s)
3 medium
Garlic
3 medium clove(s)
Fresh lemon juice
1.5 Tbsp
Fresh sage
1 tsp
Table salt
1 tsp
Black pepper
0.125 tsp
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.