Name: Grilled Mushroom Burger with White-Bean Puree
Yield: 4
Ingredients: 2 large garlic cloves, minced; 2 tbsp chopped fresh thyme; 1 cup cooked or canned cannellini beans, drained and rinsed; 2 tbsp extra virgin olive oil; freshly ground pepper; 8 large portobello mushroom caps, stems trimmed; 4 tsp balsamic vingear; 2 large red onions, peeled and cut into thin rings; 4 whole-grain hamburger buns; 2 oz smoked cheddar cheese, thinly sliced into 4 equal portions; ½ small bunch arugula, rinsed well and dried; olive oil cooking spray, for onions

Grilled Mushroom Burger with White-Bean Puree

CategoryMain Dish

Yields4 Servings

2 large garlic cloves, minced

2 tbsp chopped fresh thyme

1 cup cooked or canned cannellini beans, drained and rinsed

2 tbsp extra virgin olive oil

freshly ground pepper

8 large portobello mushroom caps, stems trimmed

4 tsp balsamic vingear

2 large red onions, peeled and cut into thin rings

4 whole-grain hamburger buns

2 oz smoked cheddar cheese, thinly sliced into 4 equal portions

½ small bunch arugula, rinsed well and dried

olive oil cooking spray, for onions

Heat grill or grill pan over medium heat.

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.

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.

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.

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

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

Servings 4

Amount Per Serving
Calories 327

% Daily Value *
Total Fat 14g22%
Cholesterol 15mg5%
Sodium 358mg15%
Total Carbohydrate 40g14%
Dietary Fiber 7g29%
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

This recipe brought to you by the Idaho Bean Commission.

Ingredients