1cupcooked or canned cannellini beans, drained and rinsed
2tbspextra virgin olive oil
freshly ground pepper
8large portobello mushroom caps, stems trimmed
4tspbalsamic vingear
2large red onions, peeled and cut into thin rings
4whole-grain hamburger buns
2ozsmoked cheddar cheese, thinly sliced into 4 equal portions
½small bunch arugula, rinsed well and dried
olive oil cooking spray, for onions
1
Heat grill or grill pan over medium heat.
2
In a food processor or blender, combine 1/4 of garlic (about 1/2 teaspoon), 1 tablespoon thyme, beans and 1 teaspoon oil: process to form a smooth and spreadable paste. If mixture it too thick, add 1 teaspoon water. Season with pepper and pulse to combine. Set aside.
3
Combine remaining garlic, tablespoon thyme, and oil on a plate or baking pan. Gently toss musroom caps in the mixture. Season with pepper and drizzle with vinegar. Lightly coat onion slices with cooking spray; grill until lightly charred on both sides. Transfer onions to a clean plate; keep warm.
4
Grill mushrooms stem side up until browned and juices have begun to collect in centers, about 5 minutes. Flip mushrooms, and continue cooking until center is tender, about 4 minutes more.
5
Split hamburger buns in half and place cut side down on grill; cook until warm and toasted. Spread 1/4 cup puree on bottom half of each bun, top with two grilled musroom caps. Layer each with sliced cheese, grilled onions, and a small handful of arugula. Top each with matching roll halves, and serve.
NOTES
6
To clean mushroom caps, wipe with a damp paper towel; do not rinse or soak them because they will remain soggy even after cooking.
Nutrition Facts
4 servings
Serving size
Amount per serving
Calories327
% Daily Value *
Total Fat14g18%
Cholesterol15mg5%
Sodium358mg16%
Total Carbohydrate40g15%
Dietary Fiber 7g25%
Protein14g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1cupcooked or canned cannellini beans, drained and rinsed
2tbspextra virgin olive oil
freshly ground pepper
8large portobello mushroom caps, stems trimmed
4tspbalsamic vingear
2large red onions, peeled and cut into thin rings
4whole-grain hamburger buns
2ozsmoked cheddar cheese, thinly sliced into 4 equal portions
½small bunch arugula, rinsed well and dried
olive oil cooking spray, for onions
Directions
1
Heat grill or grill pan over medium heat.
2
In a food processor or blender, combine 1/4 of garlic (about 1/2 teaspoon), 1 tablespoon thyme, beans and 1 teaspoon oil: process to form a smooth and spreadable paste. If mixture it too thick, add 1 teaspoon water. Season with pepper and pulse to combine. Set aside.
3
Combine remaining garlic, tablespoon thyme, and oil on a plate or baking pan. Gently toss musroom caps in the mixture. Season with pepper and drizzle with vinegar. Lightly coat onion slices with cooking spray; grill until lightly charred on both sides. Transfer onions to a clean plate; keep warm.
4
Grill mushrooms stem side up until browned and juices have begun to collect in centers, about 5 minutes. Flip mushrooms, and continue cooking until center is tender, about 4 minutes more.
5
Split hamburger buns in half and place cut side down on grill; cook until warm and toasted. Spread 1/4 cup puree on bottom half of each bun, top with two grilled musroom caps. Layer each with sliced cheese, grilled onions, and a small handful of arugula. Top each with matching roll halves, and serve.
NOTES
6
To clean mushroom caps, wipe with a damp paper towel; do not rinse or soak them because they will remain soggy even after cooking.
Official Government Website
