janet @ the taste space

Grilled Portobello Mushrooms with a Garlic-Thyme White Bean Puree and Sweet Corn

In Favourites, Mains (Vegetarian), Sides on August 26, 2011 at 6:05 AM

Grilled Portobello Mushrooms with a Garlic-Thyme White Bean Puree and Sweet Corn

Can you tell I have a few foodie crushes?

Tess Challis, the obvious choice.

You could possibly surmise I love Ottolenghi‘s recipes.

You don’t yet know how much I adore Denis Cotter’s recipes, because I haven’t posted them yet, but I am loving his latest cookbook, For The Love of Food.

There is something so unattainable about cookbook authors.

Then there’s Sarah at My New Roots.  I adore her approach to whole, natural foods and want to make everything on her blog. Plus she’s seriously cute and makes adorable videos. And equally unattainable since she doesn’t respond to my emails. 😦 (turns out she has just been UBER busy!)

I have become smitten by her food, instead. So far, her recipes have not let me down: the raspberry dream cake, the sultry peaches and blueberries, the 11-spiced lentil salad, the raw tacos with walnut meat, cashew sour cream and a cherry tomato salsa and the chickpea salad with the Mexican mango dressing.

So when I wanted a recipe for grilled portobello mushrooms for the barbecue, I quickly turned to Sarah’s blog. There were heaps of meat for everyone else, so I only made one burger. No worries if it didn’t work out. But of course, there were no failures. The mushroom burger was fabulous. I shared it with Rob so he, too, could relish in the culinary delicacy he had just grilled for me.

While I only modified her recipe by decreasing the oil and using fresh herbs, this would also be good with dried herbs when I don’t have them blooming on my patio. After grilling, you have a nicely spiced  meaty burger with a balsamic glaze. It didn’t taste like a mushroom, so you could possibly convert mushroom-haters, but you won’t be able to fool anyone into thinking this was meat. But it was surprisingly filling!

However, I had one problem.

I made one mushroom; I ate one mushroom; I did not photograph said mushroom.

Thankfully I had some more portobello mushrooms, so after the hubbub of the party subsided, Rob offered to grill me up some more burgers the next day.

However, this time, I chose to smear it with a white bean puree spiced with thyme and garlic, from Power Foods (recipe also here) and then I sprinkled some leftover corn kernels on top. Now we had a complete meal. And a photograph!

Rob prefers hummus to this bean spread, but personally, I found it to be a great twist to a bean spread. The baby lima beans made it creamy with only a touch of oil. The garlic and thyme heightened its flavour, making this a nice and bright spread. Use it just like you would hummus, though: it would be great with raw vegetables, crackers or in a wrap.

This is my submission to this month’s My Legume Love Affair, hosted by Preeti, to Ricki’s Summer Wellness Weekends, to this month’s Ingredient Challenge Monday for mushrooms, to this week’s Summer Favourites potluck party, and to this month’s Simple and in Season.

Grilled Portobello Mushrooms with a Garlic-Thyme White Bean Puree and Sweet Corn
Adapted from My New Roots

4 Portobello mushroom caps, stems removed (1 per person, adjust recipe accordingly)
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 tbsp fresh thyme (I also used lemon thyme)
2 tbsp fresh oregano
3 cloves garlic, minced or pressed
Salt and pepper to taste

1 clove garlic, pressed or minced
1 tbsp fresh thyme
1.5 cups cooked white beans (I use baby lima beans)
1 tsp olive oil

1 ear corn, cooked and kernels removed

1. Wash mushroom caps well, carefully removing any dirt. Pat dry.

2. Throw all marinade ingredients together in a large plastic bag, smoosch around making sure it is well combined. Place mushrooms in the bag, seal it up, roll contents around to coat, and let sit in the fridge for up to 12 hours (minimum 1 hour). If you think of it, take the bag out from time to time and roll it around – this ensures that the mushrooms are well coated with marinade.

3.Prepare the grill by heating it up to medium-high. Place mushrooms on lightly oiled grill, gill side down, close grill lid and cook for 5-7 minutes or so, until grill marks appear on the underside. Flip, and repeat gill side up. (Doing it in this order allows the juices to accumulate in the middle) The mushrooms are cooked when they are warm through and have lost a little of their “plumpness” (but they are also great raw!), so no worries about undercooking them.

4. Meanwhile, in a food processor, puree the clove of garlic, 1 tablespoon thyme, the white beans, and 1 teaspoon oil until smooth. If mixture is too thick to spread, add a bit of water. Season with pepper, and pulse to combine.

5. To serve, top grilled mushroom with the white bean spread and sprinkle with corn.

Serves 4.
  1. I definitely have food blogger crushes! Smitten Kitchen makes me swoon. (That’s probably creepy, but whatever!).

    This dish looks so good! I’m a big fan of white bean purees and the idea of incorporating thyme is great!

  2. i have blogger crushes, too 😉

    i love this recipe, simple but super flavorful. mushrooms make me swoon ❤

  3. This looks wonderful! I have fallen in love with Sarah’s blog too after you turned me onto it. She has such a gorgeous aesthetic and a great taste in recipes.

  4. A new blog to follow?!?!? SCORE. Especially one that features MY KIND OF FOOD. Portobellos make for fabulous meat-free burgers, especially with the toppings you’ve added!

  5. Awesome recipe! Thanks so much for sharing, I cannot wait to try this!! 🙂

  6. HOORAY! Corn season is here!

  7. Bean purees are easy and I have not met one of any flavor that I did not like. My favorite gluten-free sandwich at Jason’s Deli uses roasted red pepper hummus instead of mayonnaise – awesome!

  8. Ahh this must be the portobello mushroom you mentioned in your email. 🙂 Sounds delicious! I love marinated mushrooms. And the white bean spread with corn on top looks perfect.

  9. […] was a vegan Mango Gazpacho A really delicious-looking Cauliflower, Spinach and Chickpea Balti Grilled Potobello Mushrooms with a Garlic Thyme White Bean Puree and Sweet Corn (coming into season soon in the UK) Next, we move onto our winning recipe from Kellie at Food to […]

  10. […] Grilled Portobello Mushrooms with a Garlic-Thyme White Bean Puree and Sweet Corn […]

  11. […] from my Top Recipes from 2011 post so he could make me dinner on V-Day and braved the elements on our anniversary for a special barbecue delight. However, I was positively cooking up a storm for his birthday […]

  12. […] Tofu Salad (recipe elsewhere) – Grilled Portobello Burgers (recipe elsewhere, but I preferred this recipe) – Caribbean Curry Black-Eyed Peas with Plantains (recipe elsewhere) – Tamarind BBQ Tempeh and […]

  13. […] Rob and I took advantage of the barbecue and barbecue weather to grill up my favourite grilled portobello mushrooms which are marinated with balsamic vinegar, oregano, thyme and yes, garlic. Delicious grilled […]

  14. […] Being invited for a BBQ = time for Garlic-Thyme Balsamic Roasted Portobello Mushrooms! […]

  15. […] to a barbecue but that hasn’t stopped me from enjoying portobello mushrooms. I still adore grilled portobello bliss but variety is the spice of life. With my leftover cocktail sauce from the Raw King Oyster […]

  16. Looks good! 😉
    My husband is a huge mushroom fan – I think I should make these soon ;D xo

    ps. Janet, I noticed you were attempting to add this recipe to the Potluck Party – but my site was down 1/2 the day today so maybe that’s why you couldn’t access it or something.
    Would you still be interested in adding it in, please go ahead if you want – I will be blasting a screenshot on facebook tomorrow to get more people excited about it 😉
    If timing is an issue – I could add it in for you as I see you’re already added the backlink.
    Anyhoo… Sending my best!

  17. […] (and most of them died, boo), I never really felt like I had enough thyme this summer, either. My grilled portobello mushrooms with garlic and thyme were a common sighting at barbecues and many of my dishes use thyme (lemon-kissed tomato barley […]

  18. […] Salad with apples and arugula (aka the Best Lentil Salad) and a bacon-broccoli salad. Roasted balsamic portobello mushrooms were baked, instead of grilled, along with the salmon. A magnificent zuccotto dome cake and my […]

  19. […] so instead of adding them directly to the quinoa pilaf, I served mine with grilled asparagus and grilled balsamic mushrooms. My Dad, very generously, donated cut-up asparagus as pupils and a uni-nostril to complete my happy […]

  20. […] Cabbage Salad with Orange-Tahini Dressing, Raw Tacos, Chickpea Salad with Mexican Mango Dressing, Grilled Balsamic Portobello Mushrooms, The Best Lentil Salad Ever, Raw Brownie, Mexican Chocolate Spiced Black Bean Brownies, Raw […]

  21. […] you have any favourite recipes for the BBQ? I highly recommend these balsamic roasted portobellos which have been my go-to option whenever I had access to a grill in the past. I am also curious […]

  22. […] but not identical to my grilled balsamic portobellos, these portobello mushrooms are marinated and roasted in the oven. The marinade is Italian-inspired […]

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