This appetizer is loaded with so many flavors and its vegetarian and healthy Give it a shot if you want to impress It may sound like a ton of work but it really is simple If you like bold flavors you will love it
Prep Time
38 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
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.
Cook's Note:
Harissa sauce can be made the night before.