Rating: 5 stars
12 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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!

Recipe Summary

cook:
13 mins
total:
38 mins
prep:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Harissa Sauce:
Mashed Beans:
Portobello Mushrooms:

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Harissa sauce can be made the night before.

Nutrition Facts

312 calories; protein 17.1g; carbohydrates 44.8g; fat 10g; sodium 1191.6mg. Full Nutrition
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