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Published: Tuesday, 6/26/2007

Grilled Portobello Stacks

8 large (5- inch diameter) portobello mushrooms

1 tablespoon canola oil

1 28-ounce can vegetarian baked beans

1 tomato, diced

1 jalapeno pepper, diced, or to taste

8 basil leaves

Salt and pepper to taste

Sour cream

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

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