Grilled Portabello Mushroom Burger With White Bean Puree – a delicious recipe with garlic, thyme, beans, extra virgin olive oil, portobello mushrooms, Red onion. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Warm grill pan with plenty of oil.
2
Prepare white bean puree by combining 1/2 tsp garlic, 1 cup of cannellini beans, 1 Tbsp thyme, and 1 tsp oil in food processor. Process to form a smooth, spreadable paste.
3
Combine remaining garlic, thyme and oil. Place mushrooms in a shallow bake pan or dish and generously coat mushrooms with the garlic, thyme and oil. Season with salt and pepper.
4
Grill onion slices in the grill pan approx 3 mins on each side and remove from pan.
5
Grill mushrooms in grill pan approx 5 mins on each side and remove from pan.
6
Generously coat slices of bread with olive oil and grill slices of bread in grill pan.
7
Arrange slices of bread. Smear bean puree on one side. Place mushrooms on the bean puree. Top with grilled red onions and sprinkle with freshly spread fontina cheese.
368
kcal
Calories
14
g
Fat
46
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 Large garlic cloves minced, 2 Tbsp fresh thyme, 1 Cup of cannellini beans, 2 Tbsp extra virgin olive oil, and more.
Yes, Grilled Portabello Mushroom Burger With White Bean Puree falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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