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Stuffed Mushrooms with Harissa Sauce

Yields1 ServingPrep Time25 minsCook Time13 minsTotal Time38 mins

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

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.


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


Combine drained beans, 2 teaspoons truffle oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor; puree until smooth.


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.


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