Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce

Grilled portobello mushrooms are filled with mashed cannellini beans and harissa sauce in this vegetarian appetizer with bold flavors.

• Preparation Time: 25 mins
• Cooking Time: 13 mins
• Total Time: 38 mins
• Calories: 312 Calories

Ingredients

• 1 pinch ground black pepper
• 1 teaspoon minced garlic
• 4 teaspoons olive oil
• 2 cups water, or as needed
• 1 teaspoon olive oil
• 1 pinch cayenne pepper
• 1 pinch ground coriander
• 4 large portobello mushroom caps
• 1 teaspoon lime juice
• 2 teaspoons truffle oil
• 1 teaspoon chopped fresh mint
• 2 tablespoons chopped shallot
• 1 roasted red pepper, peeled and minced
• 2 cups canned cannellini beans
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon salt
• 0.5 teaspoon salt
• 0.25 teaspoon red pepper flakes
• 0.5 cup vegetable broth
• 0.75 teaspoon Dijon mustard
• 0.5 teaspoon minced fresh cilantro

Recipe Instructions

Step 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.

Step 2

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

Step 3

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

Step 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.

Step 5

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