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
- roasted red pepper, peeled and: 1 piece (minced)
- shallot: 2 Tbsp (chopped)
- garlic: 1 tsp (minced)
- olive oil: 1 tsp
- fresh mint: 1 tsp (chopped)
- lime juice: 1 tsp
- Dijon mustard: 0.75 tsp
- fresh cilantro: 0.5 tsp (minced)
- salt: 0.5 tsp
- red pepper flakes: 0.25 tsp
- pinch ground coriander: 1 piece
- pinch ground black pepper: 1 piece
- pinch cayenne pepper: 1 piece
- canned cannellini beans: 2 cups
- water: 2 cups (or as needed)
- truffle oil: 2 tsp
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- portobello mushroom caps: 4 piece
- olive oil: 4 tsp
- vegetable broth: 0.5 cup
- salt: 0.25 tsp
- ground black pepper: 0.25 tsp
Metric Conversion
Stages of cooking
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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.
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Combine cannellini beans and water in a small saucepan over medium-low heat; heat until warmed through, about 5 minutes. Drain.
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Combine drained beans, 2 teaspoons truffle oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor; puree until smooth.
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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.
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Top each mushroom cap with 1/2 cup bean puree and 2 tablespoons of harissa sauce.
