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My review
Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce
10
Tanya Demeris
"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 312Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- Harissa sauce can be made the night before.
Nutrition Facts
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Reviews
Read all reviews 79 Ratings
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Most helpful positive review
1/22/2017
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
8/10/2017
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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1/22/2017
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...
10/4/2017
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...
8/10/2017
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...
6/3/2019
The bean sauce and topping would also be very good on other sandwiches (hamburgers, chicken sandwich, etc.).
11/17/2019
I made exactly to the recipe , just used liquid in the beans as needed (didn't need much). My whole family LOVED them, I should have doubled. I think they are perfect as a side dish or appetiz...
8/7/2018
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...
1/1/2018
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...