Vegetable-Stuffed Portobellos

• 1 can (15 ounces) 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 (4 to 4-1/2 inches), 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

1. In a food processor, combine the beans, 1 tablespoon oil, water, rosemary, garlic, salt and pepper. Cover and process until pureed; set aside.
2. Place mushrooms on a broiler pan coated with cooking spray. Broil 4 in. from the heat for 6-8 minutes on each side or until mushrooms are tender.
3. Meanwhile, in a small nonstick skillet coated with cooking spray, saute the red pepper, red onion and zucchini in remaining oil until tender.
4. 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.

cannellini beans, olive oil, water, rosemary, garlic, salt, pepper, portobello mushrooms, sweet red pepper, red onion, zucchini, shredded pepper

Taken from www.tasteofhome.com/recipes/vegetable-stuffed-portobellos/ (may not work)