Chargrilled Portobello Mushrooms with Creamy Cannellini Bean Mash and 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
• Portobello Mushrooms:
• 4 large portobello mushroom caps
• ½ cup vegetable broth

Step 1

Combine together the roasted red pepper, shallot, garlic, olive oil, mint, lime juice, Dijon mustard, cilantro, salt, red pepper flakes, coriander, black pepper, and a pinch of cayenne in a bowl. This will be your flavorful harissa sauce.

Step 2

Warm the cannellini beans with a bit of water in a small saucepan over medium-low heat for about five minutes. Once they're heated through, drain them well.

Step 3

Pop the beans into a food processor along with the truffle oil, salt, and pepper, then blend until you get a smooth, creamy mash.

Step 4

Heat up your grill to medium and give the grates a light oiling to prevent sticking. Brush both sides of the mushroom caps with olive oil and sprinkle them with salt and pepper. Place them on the grill, gill-side up, and baste frequently with vegetable broth to keep them moist. Grill for about four minutes on each side.

Step 5

Finally, spoon the creamy bean mash over each mushroom and drizzle with the harissa sauce. Serve right away and enjoy!