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
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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