Vegetable Stuffed Portobellos Recipe
Ingredients
- 1 can (15 oz) white kidney or cannellini beans, rinsed and drained
- 2 tbsp olive oil, divided
- 1 tbsp water
- 1 tsp dried rosemary, crushed
- 1 garlic clove, peeled and halved
- 1/4 tsp salt
- 1/4 tsp 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
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