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Categories:
garlic thyme cannellini beans extra-virgin olive oil freshly ground pepper portobello mushroom caps balsamic vinegar red onions olive oil cooking spray buns Cheddar cheese arugula
Viewed: 111 - Published at: 4 years agoIngredients
- 2 large garlic cloves, minced
- 2 tablespoons chopped fresh thyme
- 1 cup cooked or canned cannellini beans, drained and rinsed
- 2 tablespoons extra-virgin olive oil
- Freshly ground pepper
- 8 large portobello mushroom caps (about 1 pound), stems trimmed
- 4 teaspoons balsamic vinegar
- 2 large red onions (about 1 pound), peeled and cut into thin rings
- Olive oil cooking spray, for onions
- 4 whole-grain hamburger buns
- 2 ounces smoked Cheddar cheese, thinly sliced into 4 equal portions
- 1/2 small bunch arugula (about 2 1/2 ounces), rinsed well and dried
Method
- Heat a grill or grill pan over medium heat.
- Make the bean puree: In a food processor, combine one-quarter of the garlic (about 1/2 teaspoon), 1 tablespoon thyme, the cannellini beans, and 1 teaspoon oil; process to form a smooth and spreadable paste.
- If the mixture is too thick, add 1 teaspoon water.
- Season with pepper, and pulse to combine.
- Set aside.
- Combine the remaining garlic, tablespoon thyme, and oil on a plate or in a baking pan.
- Place the mushroom caps in the garlic mixture, and turn to coat.
- Season with pepper; drizzle with vinegar.
- Place the onion slices on a plate, and lightly coat each side with cooking spray.
- Grill the onions until lightly charred on the first side, about 3 minutes.
- Flip the onions, and continue grilling until tender and charred on the other side, about 3 minutes more.
- Transfer to a clean plate; keep warm.
- Place the mushrooms on the grill, stem side up, working in batches if necessary.
- Grill until browned on the first side and juices have begun to collect in the centers, about 5 minutes.
- Flip the mushrooms, and continue cooking until the stem side of each cap is browned and center is tender, about 4 minutes more.
- Split the hamburger buns in half, and place cut side down on the grill; cook until warm and toasted.
- Transfer to a work surface.
- Spread 1/4 cup bean puree on the bottom half of each bun, and top with 2 grilled mushroom caps.
- Layer each with sliced cheese, grilled onions, and a small handful of arugula.
- Top each with matching roll halves, and serve.
