Grilled Portobello Mushroom Sandwiches with Arugula and White Bean Spread Recipe

Ingredients

• 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

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