How to Make Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce - A Step-by-Step Guide

Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce is a mouthwatering vegetarian dish that is perfect for a summer BBQ or an intimate dinner for two. This recipe is bursting with bold flavors, and the combination of earthy portobello mushrooms, creamy cannellini beans, and spicy harissa sauce is simply irresistible.

The star of this dish is the portobello mushrooms, which are marinated in a delicious mixture of olive oil, balsamic vinegar, garlic, and herbs be...

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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

Information

  • Prep Time: 25 mins
  • Cook Time: 13 mins
  • Total Time: 38 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Nutrition

    312 cal.

    • Total Fat: 10g
    • Saturated Fat: 1g
    • Sodium: 1192mg
    • Total Carbohydrate: 45g
    • Dietary Fiber: 13g
    • Total Sugars: 9g
    • Protein: 17g
    • Vitamin C: 14mg
    • Calcium: 93mg
    • Iron: 5mg
    • Potassium: 2230mg