Grilled Mushroom Burgers with White Bean Spread

Photo by Brittany C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    large garlic cloves, minced

  • 2

    Tbsp chopped fresh thyme

  • 1

    cup canned cannellini beans, drained and rinsed

  • 2

    Tbsp plus 2 tsp extra-virgin olive oil

  • Freshly ground pepper

  • 8

    large portobello mushroom caps, cleaned

  • 1

    Tbsp plus 1 tsp balsamic vinegar

  • 2

    large red onions sliced 1/4 in thick

  • 4

    whole-grain hamburger buns

  • 4

    thin slices cheddar cheese

  • 1/2

    small bunch arugula, washed and dried

Directions

Heat a grill or grill pan to medium. In a food processor, puree one-quarter of the garlic (about 1/2 tsp), 1 Tbsp thyme, the cannellini beans, and 1 tsp oil until smooth. If mixture is too thick to spread, add a bit of water. Season with pepper, and pulse to combine. Combine the remaining garlic and remaining 1 Tbsp thyme with 1 Tbsp plus 2 tsp oil in a shallow dish. Place the mushroom caps in the garlic mixture, and turn to coat. Season with pepper; drizzle with vinegar. Place onion slices on a plate and lightly coat each side with remaining 2 tsp oil. 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 onions to a clean plate; cover and keep warm. Working in batches if necessary, place mushrooms on the grill stem side up. Grill until browned on the first side and juices have begun to collect in the centers, about 5 minutes. Flip mushrooms and continue cooking until stem side of each cap is browned and center is tender, about 4 minutes more. Split hamburger buns, and place cut side down on the grill; cook just until warm and toasted. 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 with remaining roll halved and serve.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: