When I told my husband we were having vegetarian for dinner, he was not excited to say the least. His face lit up when I started to speak…and then when he realized what we were having, his face morphed into a forced smile with raised eye brows. I couldn’t help but to laugh at his attempt to conceal his disappointment. But, I’m used to it…This is a normal occurrence when it comes to meatless meals. He’ll make a slight fuss when I say we’re having vegetarian, and then he’ll eat it and say, “Babe, this was really good”. And this time was no exception.
We both really enjoyed these portobellos. Fontina has quite a strong flavor, so it was the perfect compliment to the grilled veggies. It also melts very quickly, which makes it perfect for the grill. It was surprisingly filling…the hubby did a double take when I handed him a plate with one portobello stacked with a cup of veggies. But that one mushroom was really satisfying; after all, portobellos are known as THE steak alternative for vegetarians. And the lemon juice/olive oil mixture really make the flavors in this dish pop.
Oh, and don’t forget to buy the largest portobellos you can find! 😉
- ¼ cup lemon juice
- 3 tbsp olive oil
- 2 tbsp fresh dill, chopped (It might seem like a lot, but it'll be great for the end product)
- 3 cloves garlic, minced
- ½ tsp sea salt
- ½ tsp freshly ground pepper
- 4 large portobello mushroom caps, gills and stem removed
- 1 15-oz can small white beans, rinsed
- 1 large red bell pepper, quartered and seeded
- 1 small red onion , cut into ¼-inch thick slices
- 1 medium zucchini, cut lengthwise into ¼-inch thick slices
- 1 cup shredded fontina cheese
- Preheat grill to medium-high.
- Put rinsed beans in a large bowl, set aside.
- In a separate bowl, whisk together lemon juice, oil, dill, garlic, salt and pepper.
- One by one, add portobellos to lemon juice mixture, turning to coat; set mixture aside.
- Place portobellos (gill side down) and prepared vegetables on the preheated grill.
- Grill the portobellos for 4 minutes on each side, and the vegetables for 3 minutes on each side until they start to char and soften. Remove vegetables from grill and set aside.
- After 8 minutes of grilling the portobellos, top each cap with a ¼ cup of fontina and continue to grill until cheese is melted, about 1 minute more.
- Chop the vegetables and add to the bowl with the beans.
- Pour the remaining lemon juice mixture over the vegetable mixture and toss to combine.
- Serve each portobello topped with 1 cup of grilled veggie mixture.