Portabella Mushrooms
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Wally Eberhart
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Grilled Portobello Mushrooms with
Red Peppers and White Bean Purée

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Portobello
David Wagner
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Meisen, Michael
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La Belle Cuisine

Grilled Portobello Mushrooms with
Red Peppers and White Bean Purée
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4 tablespoons plus 1 1/4 cups olive oil
Academia Barilla 100% Italian Unfiltered
Extra-Virgin Olive Oil
1 cup chopped onion
1 cup chopped fennel bulb
Two 15-ounce cans cannellini
(white kidney beans), drained
1 cup chicken stock
5 teaspoons minced fresh rosemary
5 teaspoons minced garlic
3 tablespoons balsamic vinegar
3 tablespoons fresh lemon juice
2 teaspoons minced lemon zest
6 large portobello mushrooms,
Sstems removed
One 7-ounce jar roasted red peppers,
drained, cut into strips
4 ounces feta cheese, crumbled
Thinly sliced fresh basil

Heat 3 tablespoons oil in heavy large saucepan over medium-low heat.
Add onion and fennel; sauté until soft, about 10 minutes. Add beans,
stock, 2 teaspoons rosemary and 1 teaspoon garlic. Simmer until the
vegetables are very tender, about 25 minutes. Purée mixture in food
processor. Season with salt and pepper.
Whisk vinegar, lemon juice and zest in small bowl to blend. Whisk in
3/4 cup olive oil.
Place mushrooms on baking sheet. Brush all over with 1/2 cup olive
oil. Sprinkle with 3 teaspoons rosemary, 3 teaspoons garlic, and salt
and pepper. Cover and let stand 2 hours at room temperature.
Prepare barbecue or preheat broiler. Grill or broil mushrooms until
tender, about 6 minutes per side. Transfer mushrooms to a plate. Heat
1 tablespoon olive oil in heavy large skillet over medium-high heat.
Add peppers and 1 teaspoon garlic; sauté until heated through, about
3 minutes. Rewarm bean purée. Spoon it into center of 6 plates. Cut
mushrooms into 1/2-inch-thick slices. Arrange the mushrooms and
peppers alternately atop bean purée. Spoon the dressing over
mushrooms. Sprinkle with feta cheese and basil. Serves 6.

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