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Categories:
red pepper shallot garlic olive oil fresh mint lime juice mustard fresh cilantro salt red pepper ground coriander ground black pepper cayenne pepper beans cannellini beans water truffle oil salt ground black pepper mushrooms portobello mushroom olive oil vegetable broth salt ground black pepper
Viewed: 24 - Published at: 9 years agoIngredients
- 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
- 3/4 teaspoon Dijon mustard
- 1/2 teaspoon minced fresh cilantro
- 1/2 teaspoon salt
- 1/4 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
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Portobello Mushrooms:
- 4 large portobello mushroom caps
- 4 teaspoons olive oil
- 1/2 cup vegetable broth
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Method
- 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.
