Open-Faced Grilled Portabellas With Rosemary and White Beans

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“I found this recipe this week-end and couldn't wait to try it. So, off to the grocery store my hubby went, sort of mumbling to himself I suspect. Well, it was well worth it! He said he was glad that he made the trip because it was so good! He thanked me also because it was bread-less. No bread! Delicious! You're too busy eating it to miss the bread. And, the Portobello mushrooms! You'll think you're eating a piece of steak! So yummy, so easy! You can save the discarded mushroom stems,toss them in a zippered plastic freezer bag along with other discarded veggies. Keep them frozen and when you want to make a broth or soup, just use them for the flavor and goodness in them.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Puree the beans with rosemary, garlic and 4 tablespoons oil until smooth. Transfer mixture to a boil. Salt and pepper to taste.
  2. Cut the sides away from the bell pepper, and discard the stem and the seeds. Place all of the veggies on a sheet pan, or cookie sheet, and drizzle with the remaining tablespoons of oil with the salt and pepper to taste.
  3. Grill mushroom caps, in a lightly oiled grilled pan over moderately high heat, turning once until just tender, about 7 minutes. Transfer mushrooms to a plate.
  4. Grill remaining prepared veggies, turning, until tender, about 6 minutes total, and transfer to a plate to cool slightly. Cut pepper, zucchini and onion into bite- sized pieces.
  5. Be careful not to over cook or burn the mushrooms. You will turn them into shoe leather.
  6. Fill mushroom caps evenly with white bean mixture and top with the remainion grillef mixture. Serve warm or at room temperature. Be careful not overcook them,as they can burn quite easily.

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