Grilled Portobello Mushroom Sandwiches with Arugula and White Bean Spread Recipe

Serves: 4 Save

Ingredients (10)

  • 1 (15-ounce) can of white beans (cannellini beans), drained and rinsed
  • 5 tablespoons lemon juice (from about 3 lemons)
  • 1 medium clove garlic, smashed and peeled
  • 2 teaspoons chopped fresh rosemary leaves (optional)
  • 2 tablespoons water
  • 7 tablespoons extra virgin olive oil, plus more for grilling
  • Kosher salt and freshly ground black pepper
  • 4 large portobello mushroom caps, stems and gills removed, wiped clean with a damp paper towel
  • 4 good-quality sandwich rolls, preferably focaccia, sliced
  • About 2 cups baby arugula leaves


Learn how to make this recipe at Serious Eats