recipe: Grilled Portobello Mushrooms With Mashed Cannellini Beans And Harissa Sauce

Grilled Portobello Mushrooms With Mashed Cannellini Beans And Harissa Sauce

Grilled Portobello Mushrooms With Mashed Cannellini Beans And Harissa Sauce
  • Prep Time: 38 m
  • Calories: 312 kcal
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Ingredients

Directions

  1. 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. Combine cannellini beans and water in a small saucepan over medium-low heat; heat until warmed through, about 5 minutes. Drain.
  3. Combine drained beans, 2 teaspoons truffle oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor; puree until smooth.
  4. 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. Top each mushroom cap with 1/2 cup bean puree and 2 tablespoons of harissa sauce.
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