Ingredients
2 tablespoons olive oil
1 teaspoon black pepper
2 tablespoons thyme (fresh)
2 large garlic (cloves, minced)
1 cup cannellini beans (cooked or canned, drained and rinsed )
4 teaspoons balsamic vinegar
2 large onion (red, peeled and cut into thin rings)
1/2 ounce arugula (rinsed well and dried)
8 large portobella mushroom (caps, stems trimmed)
2 ounces cheddar cheese (thinly sliced, 4 equal portions)
4 large hamburger buns (whole-grain)
1 ounce Nonstick cooking spray (for onions)
Steps
- 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 mushroom 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 mushroom caps. Layer each with sliced cheese, grilled onions, and a small handful of arugula. Top each with matching roll halves, and serve.
U.S. Department of Agriculture. Nutrition.gov Website. Grilled Mushroom Burger with White-Bean Puree. Recipe source: Source Idaho Bean Commission. Available at nutrition.gov/recipes. Access date: 09-05-2024.