chelsea'srecipes

• 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

Preparation

1. 1. Preheat oven to 425°.
2. 2. 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.
3. 3. Combine remaining 1 tablespoon oil, 1/8 teaspoon salt, oregano, and tomatoes.
4. 4. 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.

# posted by Chelsea @ 11:10 AM