Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce

4.8
(12)
10 Reviews
3 Photos

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!

Submitted by Tanya Demeris
Published on March 9, 2020
3
Prep Time:
25 mins
Cook Time:
13 mins
Total Time:
38 mins
Servings:
4
Yield:
4 servings
Jump to Nutrition Facts

Ingredients

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

  • 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

Mashed Beans:

  • 2 cups canned cannellini beans

  • 2 cups water, or as needed

  • 2 teaspoons truffle oil

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

Portobello Mushrooms:

  • 4 large portobello mushroom caps

  • 4 teaspoons olive oil

  • ½ cup vegetable broth

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

Directions

  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.

Cook's Note:

Harissa sauce can be made the night before.

Nutrition Facts (per serving)

312 Calories
10g Fat
45g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 312
% Daily Value *
Total Fat 10g 13%
Saturated Fat 1g 7%
Sodium 1192mg 52%
Total Carbohydrate 45g 16%
Dietary Fiber 13g 45%
Total Sugars 9g
Protein 17g 34%
Vitamin C 14mg 15%
Calcium 93mg 7%
Iron 5mg 28%
Potassium 2230mg 47%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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