Grilled Portobello Caps Served with Mashed Cannellini Beans and Spicy Harissa

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

Step 1

Make the harissa sauce: toss together the roasted red pepper, shallot, garlic, a teaspoon of olive oil, mint, lime juice, Dijon mustard, cilantro, salt, red pepper flakes, coriander, a pinch of black pepper, and cayenne in a bowl. Give it a good mix and set it aside.

Step 2

Warm up the cannellini beans with a splash of water in a small saucepan over medium-low heat for about five minutes. Once heated, drain them well.

Step 3

Pop the beans into a food processor along with a couple teaspoons of truffle oil, half a teaspoon of salt, and a quarter teaspoon of pepper. Blend everything until it’s nice and smooth.

Step 4

Get your grill going on medium heat and give the grate a light oiling. Brush both sides of the mushroom caps with olive oil, then sprinkle with salt and pepper. Place them on the grill, gill side up, and baste often with some vegetable broth to keep them moist. Grill for about 4 minutes on each side.

Step 5

Finally, spoon a generous half cup of the bean puree onto each mushroom, then drizzle with a couple tablespoons of the harissa sauce. Serve and enjoy!