- 4 large portobello mushroom caps, stemmed
- 1 cup thin zucchini slices
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon salt, divided
- 4 garlic cloves, minced and divided
- 4 ounces fresh mozzarella cheese, thinly sliced
- 2 teaspoons chopped fresh oregano
- 2 plum tomatoes, seeded and chopped
- 1/2 cup fat-free milk
- 1/4 teaspoon black pepper
- 1/8 teaspoon white pepper
- 2 (14.5-ounce) cans unsalted Great Northern beans, rinsed and drained
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh thyme
- calories 305
- fat 16.3 g
- satfat 6.1 g
- monofat 7.3 g
- polyfat 1.4 g
- protein 12 g
- carbohydrate 27 g
- fiber 9 g
- cholesterol 21 mg
- iron 2 mg
- sodium 434 mg
- calcium 128 mg
How to Make It
Preheat oven to 425°.
Combine mushrooms, zucchini, and 1 tablespoon oil. Set zucchini aside. Arrange mushrooms, gill sides down, in a single layer on a jelly-roll pan. Bake at 425° for 4 minutes. Turn mushrooms over; sprinkle with 1/8 teaspoon salt and 2 garlic cloves. Carefully layer zucchini slices over mushrooms. Bake at 425° for 6 minutes. Top evenly with cheese. Bake 2 minutes or until cheese melts.
Combine remaining 1 tablespoon oil, 1/8 teaspoon salt, oregano, and tomatoes.
Combine remaining 1/4 teaspoon salt, remaining 2 garlic cloves, milk, peppers, and beans in a saucepan. Bring to a boil; reduce heat, and simmer 3 minutes. Place mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a towel over opening in lid (to avoid splatters). Blend until smooth. Add parsley and thyme; pulse 5 times or until well combined. Divide puree among 4 plates. Arrange mushrooms over puree; top with tomato mixture.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.