Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce

Ingredients

  • 1roasted 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
  • Directions

  • 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.

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  • 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.

  • Cook's Note:

    Harissa sauce can be made the night before.

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