Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce

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
• 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
• 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
• 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

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