Grilled Portobellos with Chopped Salad

Grilled Portobellos with Chopped Salad
Recipe type: Lunch or Dinner
This salad of grilled vegetables and beans tossed with lemon and dill tops grilled portobello mushrooms smothered in melted fontina cheese for a healthy vegetarian main course.
  • ¼ cup lemon juice
  • 3 tablespoons extra-virgin olive oil
  • ¼ cup chopped fresh dill
  • 3 cloves garlic, minced
  • ½ teaspoon salt (aim for low sodium salt to lower sodium content)
  • ½ teaspoon freshly ground pepper
  • 4 large portobello mushroom caps, gills removed
  • 1 15-ounce can small white beans, rinsed (aim for low sodium beans to lower sodium content)
  • 2 small bell peppers, quartered and seeded 1 small red onion, cut into ¼-inch-thick slices
  • 1 medium zucchini, cut lengthwise into ¼-inch slices
  • 1 cup shredded fontina cheese
  1. Preheat grill to medium-high.
  2. 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.
  3. 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 ¼ cup cheese and grill until the cheese is melted, about 1 minute more.
  4. 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.


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