1 medium 15.5-ounce can of
white cannelini beans, rinsed
1 garlic clove, finely chopped
3 tablespoons olive oil
Salt and pepper, to taste
4 large portobello mushrooms,
cleaned with stem removed
2 tablespoons olive oil
4 brioche buns
1 small bunch of arugula
leaves, washed
For the bean dip
Place beans, garlic and olive
oil in a food processor and
blend until creamy.
Season with salt and pepper.
Sauté the mushrooms in
olive oil, about 2 minutes
on each side.
Season with salt and pepper.
Serve hot on a brioche bun
with the bean dip and a
handful of arugula.
