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Vegetable-Stuffed Portobellos

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I often substitute portobellos for hamburger patties, but in this open-faced recipe, they take the place of buns. My family loves this tasty, healthful dinner, and it's ready in no time.

What You Need:

(Makes: 4 servings)

1 can (15 ounces) of white kidney or cannellini beans, rinsed and drained

2 tablespoons of olive oil, divided

1 tablespoon of water

1 teaspoon of dried rosemary, crushed

1 garlic clove, peeled and halved

1/4 teaspoon of salt

1/4 teaspoon of 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 of shredded pepper Jack cheese

What to Do:

STEP 1) In a food processor, combine the beans, 1 tablespoon oil, water, rosemary, garlic, salt and pepper. Cover and process until pureed; set aside.

STEP 2) Place the mushrooms on a broiler pan coated with cooking spray. Broil 4 inches from the heat for 6 to 8 minutes on each side or until mushrooms are tender.

STEP 3) Meanwhile, in a small nonstick skillet coated with cooking spray, sauté the red pepper, red onion and zucchini in remaining oil until tender.

STEP 4) Spread about 1/3 cup of the reserved bean mixture over each mushroom; top with 1/2 cup vegetable mixture. Sprinkle with cheese. Broil 2 to 3 minutes longer or until cheese is melted.

STEP 5) Enjoy!

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