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Vegetable-Stuffed Portobellos

Total Time

Prep: 20 min. Broil: 15 min.


4 servings

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. — Elizabeth Doss, California City, California
Vegetable-Stuffed Portobellos Recipe photo by Taste of Home


  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 2 tablespoons olive oil, divided
  • 1 tablespoon water
  • 1 teaspoon dried rosemary, crushed
  • 1 garlic clove, peeled and halved
  • 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


  1. In a food processor, combine the beans, 1 tablespoon oil, water, rosemary, garlic, salt and pepper. Cover and process until pureed; set aside.
  2. Place mushrooms on a broiler pan coated with cooking spray. Broil 4 in. from the heat until mushrooms are tender, 6-8 minutes on each side.
  3. Meanwhile, in a small nonstick skillet add remaining oil; saute red pepper, red onion and zucchini until tender.
  4. Spread about 1/3 cup reserved bean mixture over each mushroom; top with 1/2 cup vegetable mixture. Sprinkle with cheese. Broil until cheese is melted, 2-3 minutes.

Nutrition Facts

1 each: 252 calories, 12g fat (4g saturated fat), 15mg cholesterol, 378mg sodium, 26g carbohydrate (5g sugars, 7g fiber), 11g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch, 1 fat.

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