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Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce
Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce
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Prep Time:
25 minutes
Cook Time:
13 minutes
Total Time:
38 minutes
Bold flavors of harissa-filled, grilled portobello mushrooms with creamy cannellini beans, perfect for vegetarians.
Ingredients:
  • 1 roasted red pepper, peeled and minced
  • 2 tablespoons chopped shallot
  • 1 teaspoon minced garlic
  • 1 teaspoon olive oil
  • 1 teaspoon chopped fresh mint
  • 1 teaspoon lime juice
  • 0.75 teaspoon Dijon mustard
  • 0.5 teaspoon minced fresh cilantro
  • 0.5 teaspoon salt
  • 0.25 teaspoon red pepper flakes
  • 1 pinch ground coriander
  • 1 pinch ground black pepper
  • 1 pinch cayenne pepper
  • 2 cups canned cannellini beans
  • 2 cups water, or as needed
  • 2 teaspoons truffle oil
  • 0.25 teaspoon ground black pepper
  • 4 large portobello mushroom caps
  • 4 teaspoons olive oil
  • 0.5 cup vegetable broth
Instructions:
  • Combine roasted red pepper, shallot, garlic, olive oil, mint, lime juice, Dijon mustard, cilantro, salt, red pepper flakes, coriander, black pepper, and cayenne pepper in a bowl to create a flavorful harissa sauce.
  • In a small saucepan over medium-low heat, gently warm the cannellini beans with water for about 5 minutes until heated through. Drain the beans.
  • In a food processor, blend the drained beans with 2 teaspoons of luxurious truffle oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until silky smooth.
  • Get the grill ready at medium heat and oil the grate lightly. Brush both sides of mushroom caps with 4 teaspoons of olive oil, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill mushrooms with the gill side up, while frequently basting with vegetable broth, for about 4 minutes on each side.
  • Spread a generous amount of bean puree and drizzle with flavorful harissa sauce over each mushroom cap.

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