Ingredients
1 can (15 ounces) cannellini beans, rinsed and drained2 tablespoons olive oil, divided1 tablespoon water1 teaspoon dried rosemary, crushed1 garlic clove, peeled and halved1/4 teaspoon salt1/4 teaspoon pepper4 large portobello mushrooms (4 to 4-1/2 inches), stems removed1 medium sweet red pepper, finely chopped1 medium red onion, finely chopped1 medium zucchini, finely chopped1/2 cup shredded pepper Jack cheese
Preparation
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 until mushrooms are tender, 6-8 minutes on each side.
Meanwhile, in a small nonstick skillet add remaining oil; saute red pepper, red onion and zucchini until tender.
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.
