Smoky Grilled Portobello Mushrooms Accompanied by Mashed Cannellini Beans and Harissa

Ingredients 0/21

Step 1

Mix together the roasted red pepper, shallot, garlic, a teaspoon of olive oil, mint, lime juice, Dijon mustard, cilantro, half a teaspoon of salt, red pepper flakes, coriander, a pinch of black pepper, and some cayenne in a bowl to make the harissa sauce.

Step 2

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

Step 3

Pop the beans into a food processor along with two teaspoons of truffle oil, half a teaspoon of salt, and a quarter teaspoon of pepper, then blend until smooth and creamy.

Step 4

Get your grill going to medium heat and give the grate a quick brush with oil so nothing sticks. Brush both sides of the mushroom caps with four teaspoons of olive oil, then sprinkle them with a quarter teaspoon each of salt and pepper. Place the mushrooms on the grill, gill side up, and baste them regularly with vegetable broth as they cook for about four minutes on each side.

Step 5

When they’re nicely grilled, spoon about half a cup of the bean puree onto each mushroom, then drizzle two tablespoons of the harissa sauce on top. Serve and enjoy!