Portobello Mushrooms with bean dip
Instructions:
I always try to come up with something vegetarian for my friends.
This is a great dish to serve, like a hearty burger (without the beef!).serve.
1 medium 15.5-ounce can of
white cannelini beans, rinsed
1 garlic clove, finely chopped
3 tablespoons olive oil
Salt and pepper, to taste
4 large portobello mushrooms,
cleaned with stem removed
2 tablespoons olive oil
4 brioche buns
1 small bunch of arugula leaves, washed
Serves 4
- For the bean dip Place beans, garlic and olive oil in a food processor and blend until creamy.
- Season with salt and pepper. Sauté the mushrooms in olive oil, about 2 minutes on each side.
- Season with salt and pepper. Serve hot on a brioche bun with the bean dip and a handful of arugula.