Portobello Mushrooms with Veggie Topping

This dish is definitely out of my comfort zone.  I had never worked with portobellos before.  This dish could be a main dish for a vegetarian meal (portobellos are very hearty and have a meat like texture) or could be served as a side dish.  After I made this I had two teenagers taste test it.  They ate it up :)

1 can (15 oz) great northern beans - rinsed and drained
2 Tblspns Olive Oil
1 Tblspn water
1 tsp Italian Seasoning
1/2tsp minced garlic
1/4 tsp salt
1/4 tsp pepper
4 large portobello mushrooms (approx 4 inches across) stems removed
1 medium sweet red pepper finely chopped
1 medium onion finely chopped
1 medium zucchini finely chopped
1/2 cup shredded Pepper Jack cheese

Place mushrooms on a cookie sheet coated with non stick cooking spray.  Broil on middle rack for about 6 - 8 minutes on each side.  (these would be great grilled too!!)

While mushrooms are broiling, puree beans with 1 Tblspn olive oil, water, garlic and Italian Seasoning.  Set aside.

Saute the finely chopped veggies in the remaining 1 Tbspn Olive Oil.

Spread 1/3 cup of bean mixture on each mushroom, then top with 1/2 cup vegetable mixture.  Sprinkle with cheese.  Broil 2 - 3 minutes until cheese is melted.