Serves 4 

Ingredients

  • 1 15-ounce can small white beans, rinsed
  • 4 large portabella mushroom caps, gills removed
  • 4 tbsp extra virgin olive oil
  • 2 small bell peppers, chopped
  • 1 small red onion, sliced
  • 1 medium zucchini, chopped
  • ¼ cup lemon juice
  • ¼ cup chopped fresh dill
  • 3 cloves garlic, minced
  • ½ tsp. salt
  • ½ tsp. freshly ground pepper
  • 1 cup shredded swiss cheese

Instructions

  1. Preheat skillet to medium-high and add 3 tbsp oil.
  2. Place mushroom caps in pan, gill-side up, cook for 5 minutes, then flip and cook for 3 additional minutes.
  3. Remove mushrooms from pan and place gill-side up on plate. Sprinkle each with 1/4 cup of shredded cheese.
  4. Add lemon juice and garlic to warm skillet.
  5. Add peppers, zucchini and red onion to sauté until they soften. 
  6. Stir in white beans. 
  7. Season with salt, pepper and dill. Mix to combine.
  8. Top mushrooms with the vegetable mixture.
  9. Enjoy!

kitchen prescription grilled portabella chopped salad