Serve this delicious dish with a glass of Blonde Chardonnay!

Stuffed Portobellos

Ingredients

1 — 15 oz. cannellini beans, rinsed and drained
2 tablespoons olive oil, divided
1 tablespoon water
1 teaspoon dried rosemary, crushed
1 garlic clove, peeled and halved
1/4 teaspoon salt
1/4 teaspoon pepper
4 large portobello mushrooms, 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

Directions

~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 for six to eight minutes on each side or until mushrooms are tender.

~Meanwhile, in a small nonstick skillet coated with cooking spray, saute the red pepper, red onion and zucchini in remaining oil until tender.

~Spread about 1/3 cup reserved bean mixture over each mushroom; top with 1/2 cup vegetable mixture. Sprinkle with cheese. Broil 2-3 minutes longer or until cheese is melted.

~Makes four servings.