Grilled Portobellos with Chopped Salad  Grilled Portobellos with Chopped Salad 7913 grilled portobellos with chopped salad

Grilled Portobellos with Chopped Salad

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Grilled Portobellos with Chopped Salad

Grilled Portobellos with Chopped Salad svg 3E

Recipe Summary


forty five minutes



Nutrition Profile:

  • Low-Calorie
  • Excessive Fiber
  • Gluten-Free
  • Vegetarian
  • Excessive Calcium
  • Bone Successfully being
  • Healthy Growing older
  • Healthy Immunity
  • Low Added Sugars

Nutrition Files



Ingredient Checklist


Directions Checklist
  • Preheat grill to medium-high.


  • Mix lemon juice, oil, dill, garlic, salt and pepper in a colossal bowl. Add mushroom caps and flip to coat. Grasp away the mushrooms from the bowl. Add white beans; drag to coat.

  • Residence the mushroom caps gill-facet up on the grill with peppers, onion and zucchini. Grill the vegetables, turning once, until they delivery to char and soften: about 8 minutes for the mushrooms and 6 minutes for the rest. Turn the mushrooms gill-facet up again. Beget each and each with 1/4 cup cheese and grill until the cheese is melted, about 1 minute extra.

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

Nutrition Facts

Serving Size:

1 mushroom

Per Serving:

309 calories; protein 15.2g; carbohydrates 24.6g; dietary fiber 7.2g; sugars 7g; stout 19.9g; saturated stout 6.8g; cholesterol 31.3mg; nutrition a iu 1548.8IU; nutrition c 63.7mg; folate 134.7mcg; calcium 214mg; iron 1.9mg; magnesium 29.8mg; potassium 840.7mg; sodium 735.4mg; thiamin 0.1mg.


1/2 starch, 1 1/2 vegetable, 1 medium-stout meat, 1/2 lean meat, 2 stout

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