Charred Portobello Caps with Creamy Cannellini Mash and Harissa-Style Pepper Sauce

1. 1

   Stir 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 the harissa sauce.

2. 2

   Place cannellini beans and water in a small saucepan over medium-low heat; warm until heated through, about 5 minutes. Drain.

3. 3

   Add the drained beans, 2 teaspoons truffle oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a food processor; blend until smooth.

4. 4

   Preheat a grill to medium heat and lightly oil the grate. Brush the mushroom caps on both sides with 4 teaspoons olive oil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill the mushrooms gill-side up, basting frequently with vegetable broth, about 4 minutes per side.

5. 5

   Spoon 1/2 cup bean puree and 2 tablespoons harissa sauce over each mushroom cap.

• Calories 175.88 kcal Moderate
• Protein 9.47 g Moderate
• Carbs 27.94 g Moderate
• Total Fat 4.09 g Moderate
• Saturated Fat 0.67 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.67 mg Low Source
• Sodium 366.29 mg Moderate
• Fiber 10.85 g Good Source
• Sugar 9.1 g Moderate
• Added Sugar 5.2 g Moderate
• Calcium 77.98 mg Low Source
• Iron 2.49 mg Moderate
• Potassium 787.64 mg Moderate
• Vitamin A 57.74 mcg_rae Low Source
• Vitamin C 1.71 mg Low Source
• Vitamin D 0.63 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Mustard
• Garlic 🧄
• Onions 🧅