was successfully added to your cart.

Cart

Stuffed Mushrooms with Harissa Sauce

By July 31, 2017
Simple EatsAuthorSimple EatsCategoryDifficultyIntermediate
Yields1 Serving
Prep Time25 minsCook Time13 minsTotal Time38 mins
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
 ½ teaspoon salt
 ¼ teaspoon ground black pepper
Portobello Mushrooms:
 4 large portobello mushroom caps
 4 teaspoons olive oil
 ½ cup vegetable broth
 ¼ teaspoon salt
 ¼ teaspoon ground black pepper
DIRECTIONS
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.

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.

5

Top each mushroom cap with 1/2 cup bean puree and 2 tablespoons of harissa sauce.

Ingredients

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
 ½ teaspoon salt
 ¼ teaspoon ground black pepper
Portobello Mushrooms:
 4 large portobello mushroom caps
 4 teaspoons olive oil
 ½ cup vegetable broth
 ¼ teaspoon salt
 ¼ teaspoon ground black pepper

Directions

DIRECTIONS
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.

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.

5

Top each mushroom cap with 1/2 cup bean puree and 2 tablespoons of harissa sauce.

Stuffed Mushrooms with Harissa Sauce

Simple Eats

Author Simple Eats

More posts by Simple Eats

Leave a Reply

Translate »

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!

0