Ingredients
1/4 cup lemon juice
3 Tablespoons olive oil
1/4 cup chopped fresh dill
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
4 large portobello mushrooms, gills removed
1 (15 ounce) can white beans, drained and rinsed
1 red pepper, quartered and seeded
1 small red onion, cut into 1/2 inch slices
1 medium zucchini, cut lengthwise into 1/4 inch slices
1 cup shredded fontina cheese
Instructions
Preheat grill to medium.
Combine lemon juice, olive oil, dill, garlic, salt and pepper in large bowl. Add mushrooms and turn to coat. Remove the mushrooms from the bowl. Add white beans and stir to coat. Place mushroom caps on grill, gill side up. Also place red pepper, red onion and zucchini on grill. Grill, turning once, until they start to char and soften, about 8 minutes for the mushrooms and 6 minutes for the vegetables. Turn the mushrooms gill-side up again and fill each with 1/4 cup of cheese. Grill until the cheese is melted, about one more minute. Chop the peppers, onion and zucchini and add to the bowl with the beans. Toss to combine. Top each mushroom with about one cup of the grilled salad mixture.