Diva In The Kitchen: Vegetable-Stuffed Portobellos

I LOVE mushrooms!  Using portobellos in places of meat is so fun to do.  I've made some tasty portobello mushroom burgers in the last year.  I saw this recipe in my Taste of Home Healthy Cooking magazine and knew I had to try them out.  The white bean puree has a great flavor and the zucchini mixture is very tasty.  You could really do any veggies you wanted in it and really make it your own.  I imagine eggplant or parsnips, carrots, and the like would be very good in it.

1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
2 tablespoons olive oil, divided
1 tablespoon water
1 teaspoon dried rosemary, crushed
1 garlic clove, peeled and halved
1/4 teaspoon salt
1/4 teaspoon 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

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.

Nutrition Facts: 1 stuffed mushroom equals 252 calories, 12 g fat (4 g saturated fat), 15 mg cholesterol, 378 mg sodium, 26 g carbohydrate, 7 g fiber, 11 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch, 1 fat.

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