Grilled Portobello Stacks (TNT)

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Grilled Portobello Stacks

8 large (5 inches in diameter) Portobello mushrooms
1 tablespoon canola oil
Sea salt
Ground black pepper
1 (28-ounce) can vegetarian baked beans
1 tomato, diced
1/2 cup sour cream
1 jalapeno pepper, diced
8 basil leaves

Preheat grill. Brush any dirt off of mushrooms. Brush portobello mushrooms with oil; season to taste with salt and pepper. Cook on a hot grill for 3 minutes on each side. Mix baked beans and tomatoes. Spoon evenly on each mushroom; grill for an additional 5 minutes or until warmed throughout. Top with a dollop of sour cream. Garnish with jalapeno and basil leaves. 
 
Yield: 8 servings
 
Gail's Note:  This is really tasty, plus it's low in fat and calories.  I need to make these more often!

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