Grilled Portobello Mushrooms With Mashed Cannellini

Name: Grilled Portobello Mushrooms With Mashed Cannellini Beans And Harissa Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 3/4 teaspoon Dijon mustard; 1/2 teaspoon minced fresh cilantro; 1/2 teaspoon salt; 1/4 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; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; Portobello Mushrooms:; 4 large portobello mushroom caps; 4 teaspoons olive oil; 1/2 cup vegetable broth; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper

Servings: persons

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
3/4 teaspoon Dijon mustard
1/2 teaspoon minced fresh cilantro
1/2 teaspoon salt
1/4 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
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Portobello Mushrooms:
4 large portobello mushroom caps
4 teaspoons olive oil
1/2 cup vegetable broth
1/4 teaspoon salt
1/4 teaspoon ground black pepper

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.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Harissa Sauce:, 1 roasted red pepper, peeled and minced, 2 tablespoons chopped shallot, 1 teaspoon minced garlic, and more.

Yes, Grilled Portobello Mushrooms With Mashed Cannellini Beans And Harissa Sauce falls under the Soups & Stews 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.

That's it — enjoy your meal!

Grilled Portobello Mushrooms With Mashed Cannellini Beans And Harissa Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions