Stuffed portobello

This is a dish I always heard about, but have never actually had, until I made it myself for this blog.
I love mushrooms, but if there's one thing this recipe introduced to me is a love for white bean puree.
Overall, very good and hearty vegetarian dish.

Ingredients
1 15 ounce can of drained white kidney or cannellini beans, rinsed and drained

2 tbs of olive oil, divided
1 tbs of water
1 tsp dried rosemary
1 garlic clove, crushed
1/4 tsp of salt
1/4 tsp pepper
4 large portobello mushrooms, 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

Directions
In a food processor, combine beans, one tbs of oil, water, rosemary, garlic, salt and pepper.
Processed until pureed.
Place mushrooms on broiler pan coated with cooking spray. Broil 4 inches from heat, 6 to 8 minutes a side.
In a small skillet saute pepper, onion, and zucchini in remaining oil.
On portobellos, spread puree, then top with vegetable mixture. Top entire thing with cheese.
Broil mushrooms again for 2 to 3 minutes.

Changes I made!
I didn't make any, but the combination of the veggies and puree could easily be a solid side dish on its own.

This recipe is from Taste of Home.

Comments

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