4 large portabella mushroom, stems removed, minced and reserved--about 1 lb.
2 T olive oil, divided
1 T balsamic vinegar
1/2 med sweet red pepper
1/2 med yellow pepper
1 spray cooking spray
1 1/2 c canned white beans, drained and rinsed
1 1/2 T fresh lemon juice
3 med garlic cloves- finely minced
3 med scallions chopped
1 large tomatoe seeded and chopped
1 oz. fresh sage
1 tsp table salt
1/8 tsp black pepper, freshly cracked
Preheat grill pan to med
Comibine 1 T of oil and vinegar together in a cup; brush mixture over top of mushroom caps and let sit 5 to 1- min to release juices.
Grill mushrooms, stem side down, brushing with any extra oil mixture/juices, until slightly tender, about 5 to 8 min. Turn mushrooms over and grill until tender, about 5 to 8 min.
Meanwhile, lightly spray pepper halves wisth cooking spray; grill, skin side down, until skin starts to blister; coarsely chop.
Place peppers in a med bowl. Add beans, minced mushroom stems, remaining T of oil, lemon juice, garlic, scallions, tomato, sage, salt and pepper, toss well to coat.
Reduce grill heat to low or move mushrooms to higher rack level. Spoon vegetables mixture into mushroom caps. Cover loosely wissth aluminum foil and cook until heated through, abour 2 min.