Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce

Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce

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!

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

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.
Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce
Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce

Ingredients

  • ½ teaspoon salt
  • ¼ teaspoon salt
  • 1 pinch ground black pepper
  • ¼ teaspoon ground black pepper
  • 1 teaspoon minced garlic
  • 4 teaspoons olive oil
  • ½ cup vegetable broth
  • 2 cups water, or as needed
  • 1 teaspoon olive oil
  • 1 pinch cayenne pepper
  • ¼ teaspoon red pepper flakes
  • 1 pinch ground coriander
  • 4 large portobello mushroom caps
  • 1 teaspoon lime juice
  • 2 teaspoons truffle oil
  • 1 teaspoon chopped fresh mint
  • ¾ teaspoon Dijon mustard
  • 2 tablespoons chopped shallot
  • 1 roasted red pepper, peeled and minced
  • ½ teaspoon minced fresh cilantro
  • 2 cups canned cannellini beans

Categories

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