GRILLED PORTOBELLO STACKS
8 large (5-inch diameter) portobello mushrooms
1 tablespoon canola oil
1 (28 ounce) can vegetarian baked beans
1 tomato, diced
Sour cream
1 jalapeno pepper, diced (or to taste)
8 basil leaves
Salt and pepper (to taste)
Preheat grill.
Brush portobello mushrooms with oil and season with salt and pepper.
Cook on hot grill for 3 minutes on each side.
Mix baked beans and tomatoes. Spoon mixture evenly on each mushroom and grill for additional 5 minutes or until warmed throughout.
Top with a dollop of sour cream, jalapeno, and basil.
Yield: 8 servings
Source: Bush's Country Style Beans |