Tribune Content Agency

Grilled Portobellos
with Chopped Salad

Servings: 4

Preparation time: 45 minutes

1/4 cup lemon juice

3 tablespoons extra-virgin olive oil

1/4 cup chopped fresh dill

3 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

4 large portobello mushroom caps, gills removed

1 15-ounce can small white beans, rinsed

2 small bell peppers, quartered and seeded

1 small red onion, cut into 1/4-inch-thick slices

1 medium zucchini, cut lengthwise into 1/4-inch slices

1 cup shredded fontina cheese

Preheat grill to medium-high.

Combine lemon juice, oil, dill, garlic, salt and pepper in a large bowl. Add mushroom caps and turn to coat. Remove the mushrooms from the bowl. Add white beans; stir to coat.

Place the mushroom caps gill-side up on the grill with peppers, onion and zucchini. Grill the vegetables, turning once, until they start to char and soften: about 8 minutes for the mushrooms and 6 minutes for the rest. Turn the mushrooms gill-side up again. Fill each with 1/4 cup cheese and grill until the cheese is melted, about 1 minute more.

Chop peppers, onion and zucchini and add to the bowl with the beans; toss to combine. Top each mushroom with about 1 cup of the grilled salad.

This salad of grilled vegetables and beans tossed with lemon and dill tops grilled portobello mushrooms smothered in melted fontina cheese for a healthy vegetarian main course.