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Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce

Rated as 4.62 out of 5 Stars
9

"This appetizer is loaded with so many flavors and it's vegetarian and healthy. Give it a shot if you want to impress! It may sound like a ton of work, but it really is simple. If you like bold flavors, you will love it!"
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Ingredients

38 m servings 312
Original recipe yields 4 servings

Directions

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  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.
  2. Combine cannellini beans and water in a small saucepan over medium-low heat; heat until warmed through, about 5 minutes. Drain.
  3. Combine drained beans, 2 teaspoons truffle oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor; puree until smooth.
  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.
  5. Top each mushroom cap with 1/2 cup bean puree and 2 tablespoons of harissa sauce.

Footnotes

  • Cook's Note:
  • Harissa sauce can be made the night before.

Nutrition Facts


Per Serving: 312 calories; 10 44.8 17.1 0 1192 Full nutrition

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Reviews

Read all reviews 6
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

There is a lot going on here and these are a lot of work but worth it in the end. All of the flavors come together nicely and also has nice presentation. The bean/truffle oil was my favorite par...

Most helpful critical review

The flavors in this were great, but there were serious problems with the execution - the whole thing was too watery/runny. I would skip the part with boiling the beans and process them without a...

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There is a lot going on here and these are a lot of work but worth it in the end. All of the flavors come together nicely and also has nice presentation. The bean/truffle oil was my favorite par...

As an avowed carnivore, I don't cook pure veggie meals very often, but I made this for a pot luck at work, so our lone vegetarian would have something he could actually eat. At first glance, it...

The bean sauce and topping would also be very good on other sandwiches (hamburgers, chicken sandwich, etc.).

This recipe is awesome!!! It has a flavor that is amazingly similar to a steak but with a different texture. This is an excellent recipe choice for someone on a restricted diet or trying to cu...

Since it was 15 degrees outside I skipped grilling the caps and broiled them in the oven. Loved the whole recipe and the flavors! I didn't add too much water to the beans - about a 1/4 cup and...

The flavors in this were great, but there were serious problems with the execution - the whole thing was too watery/runny. I would skip the part with boiling the beans and process them without a...