Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce

Recipe View 10 mins **Prepare the Harissa Sauce:** In a medium bowl, combine the 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. Stir well to combine. Set aside. (Prep time: 10 minutes)

Recipe View 5 mins **Warm the Cannellini Beans:** In a small saucepan, combine the cannellini beans and water. Heat over medium-low heat until warmed through. Drain well. (Cook time: 5 minutes)

Recipe View 5 mins **Make the Cannellini Bean Puree:** In a food processor, combine the drained cannellini beans, truffle oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Puree until smooth and creamy. Add a tablespoon or two of water if needed to reach the desired consistency. (Prep time: 5 minutes)

Recipe View 8 mins **Grill the Portobello Mushrooms:** Preheat 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, until tender and slightly charred, about 4 minutes per side. (Cook time: 8 minutes)

Recipe View **Assemble and Serve:** Top each grilled mushroom cap with 1/2 cup of the cannellini bean puree and 2 tablespoons of the harissa sauce. Serve immediately and enjoy!