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Grilled Portobello Mushroom Sandwiches with Arugula and White Bean Spread Recipe
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
Directions
Learn how to make this recipe at Serious Eats