Grilled Mushroom Burger with White Bean Puree

Ingredients

• 2 large garlic cloves, minced
• 2 tablespoons chopped fresh thyme
• 1 cup cooked or canned cannellini beans, drained and rinsed
• 2 tablespoons extra-virgin olive oil
• Freshly ground pepper
• 8 large portobello mushroom caps (about 1 pound), stems trimmed
• 4 teaspoons balsamic vinegar
• 2 large red onions (about 1 pound), peeled and cut into thin rings
• 4 whole-grain hamburger buns
• 2 ounces smoked cheddar cheese, thinly sliced into 4 equal portions
• 1/2 small bunch arugula (about 2 1/2 ounces), rinsed well and dried
• Olive-oil cooking spray, for onions

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