Open-Faced Grilled Portabellas With Rosemary and White Beans

• 1 (19 ounce) can cannellini beans, drained and rinsed
• 2 teaspoons finely chopped fresh rosemary
• 1 teaspoon finely chopped garlic
• 5 tablespoons extra virgin olive oil, plus additional for grill pan
• 1 small red bell pepper
• 7 ounces about 1 medium zucchini, halved horizonitally
• 1 slice red onion, about one half inch thick
• 4 small portabella mushrooms, stems discarded

1. Puree the beans with rosemary, garlic and 4 tablespoons oil until smooth.
2. Transfer mixture to a boil.
3. Salt and pepper to taste.
4. Cut the sides away from the bell pepper, and discard the stem and the seeds.
5. Place all of the veggies on a sheet pan, or cookie sheet, and drizzle with the remaining tablespoons of oil with the salt and pepper to taste.
6. Grill mushroom caps, in a lightly oiled grilled pan over moderately high heat, turning once until just tender, about 7 minutes.
7. Transfer mushrooms to a plate.
8. Grill remaining prepared veggies, turning, until tender, about 6 minutes total, and transfer to a plate to cool slightly.
9. Cut pepper, zucchini and onion into bite- sized pieces.
10. Be careful not to over cook or burn the mushrooms.
11. You will turn them into shoe leather.
12. Fill mushroom caps evenly with white bean mixture and top with the remainion grillef mixture.
13. Serve warm or at room temperature.
14. Be careful not overcook them,as they can burn quite easily.

cannellini beans, fresh rosemary, garlic, extra virgin olive oil, red bell pepper, zucchini, red onion, portabella mushrooms

Taken from www.food.com/recipe/open-faced-grilled-portabellas-with-rosemary-and-white-beans-361582 (may not work)