Grilled Portobello Mushroom Sandwiches with Arugula and White Bean Spread

Name: Grilled Portobello Mushroom Sandwiches with Arugula and White Bean Spread
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters About baby arugula leaves; 425 grams white beans (cannellini beans), drained and rinsed; 7 Tbsps extra virgin olive oil, plus more for grilling; 2 teaspoons chopped fresh rosemary leaves (optional); 1 medium clove garlic, smashed and peeled; 4 servings Kosher salt and freshly ground black pepper; 5 Tbsps lemon juice (from about 3 lemons); 4 larges portobello mushroom caps, stems and gills removed, wiped clean with a damp paper towel; 4 good-quality sandwich rolls, preferably focaccia, sliced; 2 Tbsps water

Grilled Portobello Mushroom Sandwiches with Arugulan and White Bean Spread is It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of rosemary leaves, water, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert.

Instructions

In the bowl of a food processor, combine the white beans, 1/4 cup lemon juice, garlic, rosemary, and water. Blend. With machine running, drizzle in 1/4 cup olive oil. Process until completely smooth, about one minute. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

White Beans

Olive Oil

Rosemary

Garlic

Water

Equipment you will use

Food Processor

Bowl

Transfer spread to a bowl and refrigerate.

Ingredients you will need

Spread

Equipment you will use

Bowl

Light one half chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, preheat one side of a gas grill to medium high, covered, for at least 10 minutes. Clean and oil the grilling grate.

Ingredients you will need

Spread

Cooking Oil

Equipment you will use

Grill

Using a pastry brush, brush both sides of mushroom caps with a generous amount of olive oil, a about 1 tablespoon per mushroom. Season both sides of mushrooms generously with salt and pepper. When grill is hot, add mushrooms to hot side and cook, covered, until mushroom is well-browned on one side, about 4 minutes. Flip mushrooms and cook for an additional 4 minutes.

Ingredients you will need

Salt And Pepper

Mushrooms

Olive Oil

Equipment you will use

Pastry Brush

Grill

Transfer mushrooms to a plate.

Ingredients you will need

Mushrooms

Add rolls to grill and toast lightly on both sides, about 2 minutes per side.

Ingredients you will need

Roll

Toast

Equipment you will use

Grill

Remove.

Whisk together remaining tablespoon lemon juice and 2 tablespoons olive oil and season to taste with salt an pepper. Set dressing aside.

Ingredients you will need

Lemon Juice

Olive Oil

Pepper

Salt

Equipment you will use

Whisk

Lay out sandwich roll bottoms and spread each with a small amount of white bean mixture.

Ingredients you will need

Sandwich Bun

Spread

Add 1 mushroom to each sandwich and top with a generous amount of white bean spread. Dress arugula with lemon juice and olive oil (you may not need all the dressing). Divide arugula between sandwiches and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Mushrooms

Arugula