Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce

Name: Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce
Total time: 38
Yield: 4
Ingredients: 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; 2 cups canned cannellini beans; 2 cups water, or as needed; 2 teaspoons truffle oil; ½ teaspoon salt; ¼ teaspoon ground black pepper; 4 large portobello mushroom caps; 4 teaspoons olive oil; ½ cup vegetable broth; ¼ teaspoon salt; ¼ teaspoon ground black pepper

Recipe by Tanya Demeris from allrecipes.com

Appetizer 38 Mins.

Ingredients

4 servings

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1 roasted red pepper, peeled and minced
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2 tablespoons chopped shallot
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1 teaspoon minced garlic
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1 teaspoon olive oil
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1 teaspoon chopped fresh mint
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1 teaspoon lime juice
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¾ teaspoon Dijon mustard
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½ teaspoon minced fresh cilantro
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½ teaspoon salt
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¼ teaspoon red pepper flakes
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1 pinch ground coriander
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1 pinch ground black pepper

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1 pinch cayenne pepper
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2 cups canned cannellini beans
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2 cups water, or as needed
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2 teaspoons truffle oil
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½ teaspoon salt
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¼ teaspoon ground black pepper
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4 large portobello mushroom caps
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4 teaspoons olive oil
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½ cup vegetable broth
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¼ teaspoon salt
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¼ teaspoon ground black pepper

Instructions

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.
Combine cannellini beans and water in a small saucepan over medium-low heat; heat until warmed through, about 5 minutes. Drain.
Combine drained beans, 2 teaspoons truffle oil, 1/2 teaspoon salt, and 1/4 teaspoon 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 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.
Top each mushroom cap with 1/2 cup bean puree and 2 tablespoons of harissa sauce.