Open-Faced Grilled Portobello Mushrooms with Rosemary White Beans

Ingredients: 1 19 ounce can cannellini beans, rinsed and drained 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 1 7 ounce medium zucchini, halved horizontally 1 half-inch-thick slice round red onion 4 4 - 5 inches portobello mushrooms, stems discarded Directions: 1. Puree beans with rosemary, garlic,, and 4 tablespoons oil until smooth. Transfer mixture to a bowl. Salt and pepper to taste. 2. Remove sides from pepper, discarding seeds and stem. Put all the vegetables on a sheet pan and drizzle with remaining 1 tablespoon oil and salt and pepper to taste. 3. Grill mushroom caps, in a lightly oiled grill pan over moderately high heat, turning once until just tender, about 7 minutes. Transfer mushrooms to a plate. 4. Grill remaining prepared vegetables, turning, until tender, about 6 minutes total, and transfer to plate to cool slightly. Cut pepper, zucchini and onion into bite-size pieces 5. Fill mushroom caps evenly with white bean mixture and top with remaining grilled vegetables. Serve warm or at room temperature.