Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce

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Vegetarian

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Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce

Prep 25 m

Cook 13 m

Ready In 38 m

4 Servings

312 Calories

Description

"This appetizer is loaded with so many flavors and it's vegetarian and healthy. Give it a shot if you want to impress! It may sound like a ton of work, but it really is simple. If you like bold flavors, you will love it!"

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Ingredients

  1. Harissa Sauce:

  2. 1 roasted red pepper, peeled and minced

  3. 2 tablespoons chopped shallot

  4. 1 teaspoon minced garlic

  5. 1 teaspoon olive oil

  6. 1 teaspoon chopped fresh mint

  7. 1 teaspoon lime juice

  8. 3/4 teaspoon Dijon mustard

  9. 1/2 teaspoon minced fresh cilantro

  10. 1/2 teaspoon salt

  11. 1/4 teaspoon red pepper flakes

  12. 1 pinch ground coriander

  13. 1 pinch ground black pepper

  14. 1 pinch cayenne pepper

  15. Mashed Beans:

  16. 2 cups canned cannellini beans

  17. 2 cups water, or as needed

  18. 2 teaspoons truffle oil

  19. 1/2 teaspoon salt

  20. 1/4 teaspoon ground black pepper

  21. Portobello Mushrooms:

  22. 4 large portobello mushroom caps

  23. 4 teaspoons olive oil

  24. 1/2 cup vegetable broth

  25. 1/4 teaspoon salt

  26. 1/4 teaspoon ground black pepper

Direction

  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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