Description
This appetizer is loaded with so many flavors and it’s vegetarian and healthy. Give it a shot if you want to impress! It may sound like a ton of work, but it really is simple. If you like bold flavors, you will love it!
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
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.
Prep Time: 25 mins
Cook Time: 13 mins
Total Time: 38 mins
Servings: 4