If I've said it once I've said it a million times. I LOVE portobello mushrooms. It's not just the taste, it's the versatility. You can put a mushroom in between two slices of bread to make a meatless sandwich, a burger patty in between two mushrooms to make a grainless hamburger or top it with cheese, veggies, seafood etc. to create a stuffed mushroom.
In honor of "meatless monday" I prepared the below vegetable stuffed portobellos. I can honestly say it's one of the tastiest meals I've ever shared on this blog. It's either the garlic, the cheese or the combination of the two and it's AMAZING.
Ingredients: (serves 4)
1/2 cup lemon juice
3 tbsp extra-virgin olive oil
1/4 cup chopped fresh dill
3 cloves garlic, minced
1/2 tsp salt
1/2 tsp freshly ground pepper
4 large portobello mushroom caps, gills removed
1 15 ounce can small white beans, rinsed
2 small bell peppers, quartered and seeded
1 small red onion, cut into 1/4 inch thick slices
1 medium zucchini, cut lengthwise, in 1/4 inch slices
1 cup shredded fontina cheese
Preheat grill to medium high (I used the stove top grill, two burners on medium.)
Combine lemon juice, oil, dill, garlic, salt and pepper in a large bowl. Add mushroom caps and turn to coat. Remove the mushrooms from the bowl. Add white beans, stir to coat.
Place the mushroom caps gill side up on the grill with peppers, onion and zucchini. Grill the vegetables, turning once, until they start to char and soften, about 8 minutes for the mushrooms and 6 minutes for the rest. Turn the mushrooms gill side up again. Fill each with 1/4 cup cheese and grill until the cheese is melted, about 1 minute more.
Chop peppers, onion and zucchini and add to the bowl with the beans, toss to combine. Top each mushroom with about 1 cup of the grilled salad.