Vegetable-Stuffed Portobellos Recipe

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Ingredients:

Serving

1 can (15 oz) white kidney or cannellini beans, rinsed and drained
2 tbsp olive oil, divided
1 tbsp water
1 tsp dried rosemary, crushed
1 garlic clove, peeled and halved
1/4 tsp salt
1/4 tsp pepper
4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
1 medium sweet red pepper, finely chopped
1 medium red onion, finely chopped
1 medium zucchini, finely chopped
1/2 cup shredded pepper jack cheese

Directions:

In a food processor, combine the beans, 1 tablespoon oil, water, rosemary, garlic, salt and pepper. Cover and process until pureed; set aside.
Place mushrooms on a broiler pan coated with cooking spray. Broil 4 in. from the heat for 6-8 minutes on each side or until mushrooms are tender.
Meanwhile, in a small nonstick skillet coated with cooking spray, saute the red pepper, red onion and zucchini in remaining oil until tender.
Spread about 1/3 cup reserved bean mixture over each mushroom; top with 1/2 cup vegetable mixture. Sprinkle with cheese. Broil 2-3 minutes longer or until cheese is melted. Yield: 4 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	174.25 Kcal (730 kJ)
Calories from fat	126.65 Kcal
		% Daily Value*
Total Fat	14.07g	22%
Cholesterol	22.17mg	7%
Sodium	334.86mg	14%
Potassium	152.27mg	3%
Total Carbs	5.68g	2%
Sugars	2.59g	10%
Dietary Fiber	1.65g	7%
Protein	8.86g	18%
Vitamin C	41.4mg	69%
Iron	0.3mg	2%
Calcium	152.2mg	15%

Amount Per 100 g
Calories	159.96 Kcal (670 kJ)
Calories from fat	116.26 Kcal
		% Daily Value*
Total Fat	12.92g	22%
Cholesterol	20.35mg	7%
Sodium	307.4mg	14%
Potassium	139.79mg	3%
Total Carbs	5.21g	2%
Sugars	2.38g	10%
Dietary Fiber	1.51g	7%
Protein	8.13g	18%
Vitamin C	38mg	69%
Iron	0.3mg	2%
Calcium	139.8mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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