Name: Grilled Portobello Mushrooms With Beans Recipe
Prep time: 25 min
Cook time: 13 min
Total time: 38 min
Yield: 4
Cuisine: American
Ingredients: For Harissa Sauce:; 1 red pepper; 2 tbsp shallot; 1 tsp garlic; 1 tsp olive oil; 1 tsp mint; 1 tsp lime juice; ¾ tsp dijon mustard; ½ tsp cilantro; ½ tsp salt; ¼ tsp red pepper flakes; 1 pinch ground coriander; 1 pinch ground black pepper; 1 pinch Cayenne pepper; For Mashed Beans:; 2 cups cannellini beans; 2 cups water; 2 tsp truffle oil; ½ tsp salt; ¼ tsp ground black pepper; For Portobello Mushrooms:; 4 large Portobello mushroom caps; 4 tsp olive oil; ½ cup vegetable broth; ¼ tsp salt; ¼ tsp ground black pepper

grilled portobello mushroom with beans recipe

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.

Preparation: 25 minutes

Cooking: 13 minutes

Total: 38 minutes

Serves:

Ingredients

For Harissa Sauce:

1red pepperroasted, peeled, and minced
2tbspshallotchopped
1tspgarlicminced
1tspolive oilplus 4 tsp
1tspmintfresh, chopped
1tsplime juice
¾tspDijon mustard
½tspcilantrofresh, minced
½tspsalt
¼tspred pepper flakes
1pinchground coriander
1pinchground black pepper
1pinchCayenne pepper

For Mashed Beans:

2cupscannellini beanscanned
2cupswateror as needed
2tsptruffle oil
½tspsalt
¼tspground black pepper

For Portobello Mushrooms:

4largePortobello mushroom caps
4tspolive oil
½cupvegetable broth
¼tspsalt
¼tspground black pepper

Instructions

Harissa Sauce:

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.

Mashed Beans:

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.

Portobello Mushrooms:

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!

Recipe Notes

You can make the harissa sauce in advance, up to a night before.

Nutrition

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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