WW -- Grilled Portobello Mushrooms with Bean Salad

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Grilled Portobello Mushrooms with Bean Salad

POINTS® Value: 5

Servings:  4

 

2 TB olive oil, divided

1 TB balsamic vinegar

4 large portobello mushrooms, remove stems, mince and reserve

1/2 medium sweet red bell pepper

1/2 medium yellow bell pepper

1 sprays cooking spray

1 can (14 oz.) white beans, rinsed and drained

1-1/2 TB fresh lemon juice

3 medium garlic cloves, finely minced

3 medium scallions, chopped

1 large tomato, seeded and chopped

1 tsp. fresh sage, OR rosemary, finely chopped

1 tsp. table salt

1/8 tsp. ground black pepper, or to taste

 

Preheat grill (or grill pan) to medium.

 

Combine 1 tablespoon of oil and vinegar in a cup; brush mixture over top of

mushroom caps and let sit 5 to 10 minutes to release juices.

 

Grill mushrooms, stem side down, brushing with any extra oil mixture/juices,

until slightly tender, about 5 to 8 minutes. Turn mushrooms over and grill

until

tender, about 5 to 8 minutes more.

 

 

Meanwhile, lightly coat pepper halves with cooking spray; grill, skin-side

down,

until skin starts to blister, about 3 to 5 minutes; coarsely chop peppers.

 

Place peppers in a medium bowl. Add beans, minced mushroom stems, remaining

tablespoon of oil, lemon juice, garlic, scallions, tomato, sage, salt and

black pepper;

toss well to coat.

 

Reduce grill heat to low or move mushrooms to a higher rack level. Spoon

vegetable

mixture into mushroom caps. Cover loosely with aluminum foil and cook until

heated

through, about 2 minutes.

 

Yields 1 filled mushroom per serving.