Chargrilled Portobello Mushrooms with Creamy Cannellini Bean Mash and Harissa

This dish combines smoky, chargrilled mushrooms with a smooth and flavorful cannellini bean mash, perfectly balanced by a spicy kick of harissa. It’s a simple yet satisfying meal that’s full of vibrant flavors and comforting textures.

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TIME38 min

SERVINGS4

RATING4.0 / 5

Chargrilled Portobello Mushrooms with Creamy Cannellini Bean Mash and Harissa

01 / WHAT YOU NEED

Ingredients

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 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 Mashed Beans: 2 cups canned cannellini beans 2 cups water, or as needed 2 teaspoons truffle oil Portobello Mushrooms: 4 large portobello mushroom caps ½ cup vegetable broth

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by mixing together the roasted red pepper, shallot, garlic, olive oil, mint, lime juice, Dijon mustard, cilantro, salt, red pepper flakes, coriander, black pepper, and a pinch of cayenne in a bowl. This will be your flavorful harissa sauce.

02

Step 2

Next, warm the cannellini beans with a bit of water in a small saucepan over medium-low heat for about five minutes. Once they're heated through, drain them well.

03

Step 3

Pop the beans into a food processor along with the truffle oil, salt, and pepper, then blend until you get a smooth, creamy mash.

04

Step 4

Heat up your grill to medium and give the grates a light oiling to prevent sticking. Brush both sides of the mushroom caps with olive oil and sprinkle them with salt and pepper. Place them on the grill, gill-side up, and baste frequently with vegetable broth to keep them moist. Grill for about four minutes on each side.

05

Step 5

Finally, spoon the creamy bean mash over each mushroom and drizzle with the harissa sauce. Serve right away and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Make sure to clean the mushrooms gently with a damp cloth to avoid soaking them with water.
- Chargrill the mushrooms over medium-high heat to get a nice smoky flavor without burning.
- Warm the cannellini bean mash before serving to enhance the creaminess and bring out the flavors.

Why you’ll love it

This dish combines rich, smoky flavors with a smooth and creamy texture that is both satisfying and comforting. It’s a great way to enjoy hearty mushrooms paired with a protein-packed bean mash, making it perfect for a nutritious and delicious meal.

Serving ideas

Serve alongside a fresh green salad or roasted seasonal vegetables to add color and crunch. A drizzle of extra harissa or a squeeze of lemon juice can brighten the dish and add an extra layer of flavor.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or olive oil to keep the mash creamy and prevent the mushrooms from drying out.