Roast Portobello Mushrooms with Cannellini Beans

Roasting large, flat mushrooms in the oven captures their natural flavour in its entirety. A rub of olive oil, a little salt and pepper and twenty minutes on a medium-high heat is all it takes to achieve simplistic perfection. I created this dish around that desire for simplicity, with the addition of beans and leaks, some dill and a few shavings of vegan parmesan. These accompaniments can be cooked within the time it takes to roast the mushrooms, making this dish an ideal twenty-minute treat for when you don’t want to overfill yourself.


If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!


Prep time: 5 minutes. Cooking time: 20 minutes.

Gluten-Free

Serves 4

 

Ingredients:

For the Mushrooms:

8 large Portobello mushrooms

Enough olive oil for brushing

Salt and pepper to taste

 

For the Beans:

2 tbsp olive oil

1 large leek, sliced

2 cans cannellini beans, rinsed and drained

3 cloves garlic, chopped

A generous splash of balsamic vinegar

A few sprigs of fresh dill, chopped

A small splash of water (if needed)

Salt and pepper to taste

 

To Top:

A few shavings of vegan parmesan (use a veg peeler for this)

A few torn dill leaves


Vegging Out Cover

Order your copy of

Vegging Out: The Taste of Plant-Based Eating.

By Richard Church


Method:

Preheat the oven to gas 7/220C/425F.

Lay the mushrooms out on a baking sheet and brush both sides with the olive oil. Turn them on their backs so that the flesh and stem are pointing up and then season with the salt and pepper. Place in the middle of the oven and roast for 20 minutes.

Meanwhile make the bean mixture. Heat the olive oil in a large frying pan or wok and cook the sliced leeks for 3-4 minutes, stirring often to prevent burning. Add the drained cannellini beans and cook for 5 more minutes. Put in the chopped garlic and give it another 2 minutes, then add the balsamic vinegar and the dill.

Allow most of the liquid to be absorbed, but still leave them a little wet (you can add a splash of water here if they get too dry). Turn off the heat and season with the salt and pepper.

Divide the beans between 4 plates and then place 2 of the roasted mushrooms on top of each. Finally, add the vegan parmesan shavings and a few dill leaves. Serve immediately.


_MG_6236

Sweet Potato, Lentil and Bean Chilli

This is a great chilli recipe for those who don’t like eating fake meat, or who want to get more beans and lentils into their diet. It is modelled very much on the chilli recipe from my book Going Vegan, but with a few variations. For example, there is no coffee in this one but…

Mini Vegan Chicken and Courgette Pies

This is a very straightforward pie recipe that you can use either as a main meal or as part of your buffet on any occasion you might be having. Mini shortcrust pastry pies filled with vegan chicken pieces, courgettes and a creamy vegan cheese sauce. These are great so serve either hot, chilled or at…

Savoy Cabbage, Apple and Walnut Slaw

A slaw in winter isn’t perhaps the first thing one might think of, and one might even eschew the idea in favour of warmer delights, but with the right ingredients a slaw can be a great winter accompaniment to a variety of dishes. Savoy cabbage is under-used in its raw form (often in its cooked…

Caramelised Red Onion and Cranberry Tarts

Fresh cranberries only appear in the supermarkets for a short time leading up to Christmas and just beyond, so it is a good idea to take advantage of their small window of availability using their unique flavour in a variety of sweet and savoury dishes. As with most edible berries, cranberries work best with sugar…

Cranberry Sauce

Of course, you can buy cranberry sauce. You can buy it all year round and I do get a jar or two throughout the year. But you can make cranberry sauce unlike anything you can get on the supermarket shelf. So, when cranberries come into season, it’s one of the first things I do with…

Please follow and like us:
error20
fb-share-icon20
Tweet 20
fb-share-icon20

One thought on “Roast Portobello Mushrooms with Cannellini Beans

Leave a Reply