Grilled portobellos with chopped salad

Delight in the smoky flavors of grilled portobellos and the freshness of a vibrant chopped salad, bursting with colors, textures, and flavors.

Ingredients:

• ¼ cup lemon juice
• 3 tablespoons extra-virgin olive oil
• ¼ cup chopped fresh dill
• 3 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper
• 4 large portobello mushroom caps, gills removed
• 1 15-ounce can small white beans, rinsed
• 2 small bell peppers, quartered and seeded
• 1 small red onion, cut into 1/4-inch-thick slices
• 1 medium zucchini, cut lengthwise into 1/4-inch slices
• 1 cup shredded fontina cheese

Instructions:

1. Start by heating up the grill to a medium-high temperature.
2. Mix together lemon juice, oil, dill, garlic, salt, and pepper in a large bowl. Add the mushroom caps and make sure they are coated with the mixture. Take out the mushrooms from the bowl. Put in the white beans and mix well.
3. Position the mushroom caps with the gills facing upwards on the grill alongside the peppers, onion, and zucchini. Grill the vegetables, flipping them once, until they begin to char and become tender: approximately 8 minutes for the mushrooms and 6 minutes for the other vegetables. Turn the mushroom caps over with the gills facing up again. Fill each cap with 1/4 cup of cheese and continue grilling until the cheese has melted, for around 1 more minute.
4. Dice the peppers, onion, and zucchini and add them to the bowl with the beans; mix everything together. Place around 1 cup of the grilled salad on top of each mushroom.

Summary:

• Calories: 1406 kcal
• Fat: 77 g
• Protein: 66 g
• Carbs: 123 g
• Potassium: 3233 mg
• Magnesium: 307 mg