Vegetable-Stuffed Portobellos

OMG, this has got to be one of the best recipes I have ever made! I can't believe how yummy it is!!

• 4 Servings
• Prep: 20 min. Broil: 15 min.

Ingredients

• 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 (I used 3 b/c I LOVE garlic!)
• 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

Directions

• 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.