Ingredients and Weight:
- Portobello mushrooms (8 large): 1 lb (450 g)
- Cannellini beans, canned: 1 can (14 oz, 400 g)
- Harissa paste: 1/4 cup (60 ml)
- Olive oil: 1/4 cup (60 ml)
- Lemon juice: 2 tablespoons (30 ml)
- Garlic, minced: 2 cloves
- Salt and pepper: to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat grill to medium heat.
- Clean mushrooms with a damp cloth. Remove stems and discard.
- In a bowl, mash cannellini beans with a fork or potato masher. Add harissa paste, olive oil, and lemon juice. Mix well.
- Season mushroom caps with salt and pepper. Brush with olive oil.
- Fill the mushroom caps with the cannellini bean mixture.
- Grill for 10-12 minutes per side, or until mushrooms are tender and slightly charred.
Nutritional Information:
Calories per serving (1 mushroom cap): 150
Fat: 10 g
Carbohydrates: 15 g
Protein: 10 g
*Fiber: 5 g
Dish Characteristics:
- Savory and umami-rich
- Smokey and citrusy
- Healthy and filling
- Perfect for a vegetarian entree or side dish
User Comments:
- "These mushrooms were so flavorful and juicy! The bean filling was creamy and tangy."
- "I loved the smoky flavor from the grill. The harissa sauce added a nice kick."
- "This dish was easy to make and very impressive. It was a hit at my dinner party."
Special Precautions and Tips:
- If you don't have a grill, you can roast the mushrooms in a preheated oven at 400°F (200°C) for 15-20 minutes.
- To prevent sticking, lightly grease the grill grates before cooking.
- Be careful not to overgrill the mushrooms, as they will become dry and chewy.
