Name: Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Roasted red pepper, peeled and minced - 1; Chopped shallot - 2 tablespoons; Minced garlic - 1 teaspoon; Olive oil - 1 teaspoon; Chopped fresh mint - 1 teaspoon; Lime juice - 1 teaspoon; Dijon mustard - ¾ teaspoon; Minced fresh cilantro - ½ teaspoon; Salt - ½ teaspoon; Red pepper flakes - ¼ teaspoon; Ground coriander - 1 pinch; Ground black pepper - 1 pinch; Cayenne pepper - 1 pinch; Canned cannellini beans - 2 cups; Water, or as needed - 2 cups; Truffle oil - 2 teaspoons; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Portobello mushroom caps - 4 large; Olive oil - 4 teaspoons; Vegetable broth - ½ cup; Salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon

Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce

1. Roasted red pepper, peeled and minced - 1

2. Chopped shallot - 2 tablespoons

3. Minced garlic - 1 teaspoon

4. Olive oil - 1 teaspoon

5. Chopped fresh mint - 1 teaspoon

6. Lime juice - 1 teaspoon

7. Dijon mustard - ¾ teaspoon

8. Minced fresh cilantro - ½ teaspoon

9. Salt - ½ teaspoon

10. Red pepper flakes - ¼ teaspoon

11. Ground coriander - 1 pinch

12. Ground black pepper - 1 pinch

13. Cayenne pepper - 1 pinch

14. Canned cannellini beans - 2 cups

15. Water, or as needed - 2 cups

16. Truffle oil - 2 teaspoons

17. Salt - ½ teaspoon

18. Ground black pepper - ¼ teaspoon

19. Portobello mushroom caps - 4 large

20. Olive oil - 4 teaspoons

21. Vegetable broth - ½ cup

22. Salt - ¼ teaspoon

23. Ground black pepper - ¼ teaspoon

How to cook deliciously - Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce

1. Stage

Mix roasted red pepper, shallot, garlic, 1 teaspoon olive oil, mint, lime juice, Dijon mustard, cilantro, 1/2 teaspoon salt, red pepper flakes, coriander, 1 pinch black pepper, and cayenne pepper together in a bowl to make harissa sauce.

2. Stage

Combine cannellini beans and water in a small saucepan over medium-low heat; heat until warmed through, about 5 minutes. Drain.

3. Stage

Combine drained beans, 2 teaspoons truffle oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor; puree until smooth.

4. Stage

Preheat grill for medium heat and lightly oil the grate. Brush mushroom caps on both sides with 4 teaspoons olive oil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill mushrooms, gill-side up, basting frequently with vegetable broth, about 4 minutes per side.

5. Stage

Top each mushroom cap with 1/2 cup bean puree and 2 tablespoons of harissa sauce.