- Harissa Sauce:
- 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
- 3/4 teaspoon Dijon mustard
- 1/2 teaspoon minced fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 pinch ground coriander
- 1 pinch ground black pepper
- 1 pinch cayenne pepper
- Mashed Beans:
- 2 cups canned cannellini beans
- 2 cups water, or as needed
- 2 teaspoons truffle oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Portobello Mushrooms:
- 4 large portobello mushroom caps
- 4 teaspoons olive oil
- 1/2 cup vegetable broth
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 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.
04/25/2018
recipepes.com
Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
