Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce recipe
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Ingredients
- 1 roasted red pepper, peeled and minced 2 tablespoons chopped shallot 1 teaspoon minced garlic 1 teaspoon olive oil 1 teaspoon chopped fresh mint 1 teaspoon lime juice ¾ teaspoon Dijon mustard ½ teaspoon minced fresh cilantro ½ teaspoon salt ¼ teaspoon red pepper flakes 1 pinch ground coriander 1 pinch ground black pepper 1 pinch cayenne pepper 2 cups canned cannellini beans 2 cups water, or as needed 2 teaspoons truffle oil ½ teaspoon salt ¼ teaspoon ground black pepper 4 large portobello mushroom caps 4 teaspoons olive oil ½ cup vegetable broth ¼ teaspoon salt ¼ teaspoon ground black pepper
Nutrition Info
- 311.6 caloriescarbohydrate: 44.8 gcholesterol: : -fat: 10 gfiber: 12.5 gprotein: 17.1 gsaturatedFat: 1.3 gservingSize: -sodium: 1191.6 mgsugar: 9.4 gtransFat: : -unsaturatedFat: : -
Directions Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce
Directions
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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.
Combine cannellini beans and water in a small saucepan over medium-low heat, heat until warmed through, about 5 minutes. Drain.
Combine drained beans, 2 teaspoons truffle oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor, puree until smooth.
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.
Top each mushroom cap with 1/2 cup bean puree and 2 tablespoons of harissa sauce.