Grilled Portabello Mushroom Burger With White Bean Puree

• 2 Large garlic cloves minced
• 2 Tbsp fresh thyme
• 1 Cup of cannellini beans
• 2 Tbsp extra virgin olive oil
• 8 Large portobello mushrooms
• 1 Red onion
• 1 Loaf of garlic chiabatta bread or rosemary thyme
• 2 Ounces of freshly grated fontina cheese

1. Warm grill pan with plenty of oil.
2. Prepare white bean puree by combining 1/2 tsp garlic, 1 cup of cannellini beans, 1 Tbsp thyme, and 1 tsp oil in food processor. Process to form a smooth, spreadable paste.
3. Combine remaining garlic, thyme and oil. Place mushrooms in a shallow bake pan or dish and generously coat mushrooms with the garlic, thyme and oil. Season with salt and pepper.
4. Grill onion slices in the grill pan approx 3 mins on each side and remove from pan.
5. Grill mushrooms in grill pan approx 5 mins on each side and remove from pan.
6. Generously coat slices of bread with olive oil and grill slices of bread in grill pan.
7. Arrange slices of bread. Smear bean puree on one side. Place mushrooms on the bean puree. Top with grilled red onions and sprinkle with freshly spread fontina cheese.

garlic, thyme, beans, extra virgin olive oil, portobello mushrooms, red onion, garlic, fontina cheese

Taken from www.epicurious.com/recipes/member/views/grilled-portabello-mushroom-burger-with-white-bean-puree-1203910 (may not work)