Grilled Portobellos with Chopped Salad

Grilled Portobellos with Chopped Salad

Mushrooms are high in Vitamin D, an important nutrient for your health. Try this delicious salad with a protein of your choice, like grass fed steak or grilled chicken, for an Adrenal Reset approved meal.

Ingredients:

1/4 cup lemon juice
4 tbsp extra-virgin olive oil
1/4 cup chopped fresh dill
3 cloves garlic, minced
1/2 tsp non-iodized salt, Diamond, or Mortons brands
1/2 tsp freshly ground black pepper
4 large portobello mushroom caps, gills removed
3 cups canned white beans, rinsed
2 small bell peppers, quartered and seeded
1 small red onion, cut into 1/4-inch-thick slices
1 medium zucchini, cut lengthwise into 1/4-inch slices

Directions:

1. Preheat grill to medium-high.

2. Combine lemon juice, oil, dill, garlic, salt and pepper in a large bowl. Add mushrooms caps and turn to coat. Remove the mushrooms from the bowl. Add white beans; stir to coat.

3. Place the mushroom caps gill-side up on the grill with peppers, onion and zucchini. Grill the vegetables, turning once, until they start to char and soften: about 8 minutes for the mushrooms and 6 minutes for the rest.

4. Chop peppers, onion and zucchini and add to the bowl with the beans; toss to combine. Top each mushroom with about 1 cup of the grilled salad.

5. Enjoy as a side with a 4-6 ounce (pre-cooked) serving of grilled protein of your choice.