Ingredients
1red pepperroasted, peeled, and minced
2tbspshallotchopped
1tspgarlicminced
1tspolive oilplus 4 tsp
1tspmintfresh, chopped
1tsplime juice
¾tspDijon mustard
½tspcilantrofresh, minced
½tspsalt
¼tspred pepper flakes
1pinchground coriander
1pinchground black pepper
1pinchCayenne pepper
2cupscannellini beanscanned
2cupswateror as needed
2tsptruffle oil
½tspsalt
¼tspground black pepper
4largePortobello mushroom caps
4tspolive oil
½cupvegetable broth
¼tspsalt
¼tspground black pepper
Preparation
Mix roasted red pepper, shallot, garlic, olive oil, mint, lime juice, Dijon mustard, cilantro, salt, red pepper flakes, coriander, black pepper, and cayenne pepper together in a bowl.
Combine cannellini beans and water in a small saucepan over medium-low heat. Heat for about 5 minutes, or until warmed through. Drain.
Combine drained beans, truffle oil, salt, and 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 olive oil. Season with salt and pepper.
Grill mushrooms, gill-side up, for about 4 minutes per side. Bast frequently with vegetable broth.
Top each mushroom cap with ½ cup bean puree and 2 tablespoons of harissa sauce. Serve and enjoy!
