How To Make Grilled Portobello Mushrooms With Beans
These Grilled Portobello Mushrooms with mashed cannellini beans and Harissa sauce are the perfect gourmet finger foods for parties! Tasty and easy to make.
Mix roasted red pepper, shallot, garlic, olive oil, mint, lime juice, Dijon mustard, cilantro, salt, red pepper flakes, coriander, black pepper, and cayenne pepper together in a bowl.
Combine cannellini beans and water in a small saucepan over medium-low heat. Heat for about 5 minutes, or until warmed through. Drain.
Combine drained beans, truffle oil, salt, and 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 olive oil. Season with salt and pepper.
Grill mushrooms, gill-side up, for about 4 minutes per side. Bast frequently with vegetable broth.
Top each mushroom cap with ½ cup bean puree and 2 tablespoons of harissa sauce. Serve and enjoy!
You can make the harissa sauce in advance, up to a night before.
- Calories: 425.29kcal
- Fat: 8.95g
- Saturated Fat: 1.19g
- Trans Fat: 0.01g
- Monounsaturated Fat: 5.64g
- Polyunsaturated Fat: 1.66g
- Carbohydrates: 64.70g
- Fiber: 16.49g
- Sugar: 4.12g
- Protein: 24.59g
- Sodium: 715.93mg
- Calcium: 256.56mg
- Potassium: 1951.15mg
- Iron: 10.97mg
- Vitamin A: 50.17µg
- Vitamin C: 39.48mg
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