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

Asparagus, Mushroom and Leek Pastries

April 23rd marks the start of asparagus season and we are now starting to see British asparagus appear on the shelves. Young asparagus is a thin and tender vegetable that is perfect for cooking a variety of dishes. It cooks quickly, so you must keep an eye on it. The more mature plant is thicker…

Vegan Meatballs in Tomato Sauce

What is it about a plate of plump vegan meatballs in a rich tomato sauce, nestled comfortably on a soft pillow of spaghetti that is so satisfying even before a single mouthful is taken? It is a dish where even the sight and smell of it has its own umami. It creates thrilling anticipation from…

Vegan Enchiladas

To veganise something like Enchiladas now is incredibly easy with the variety of ingredients available in most supermarkets. For this one I have used fresh vegan mince, along with mushrooms and onions for the chilli base. Don’t worry if you don’t like eating vegan mince, you can always substitute this chilli for my Sweet Potato,…

Spanish Lentils with Vegan Chorizo and Black Pudding

I first tried this dish about 25 years ago, when my Spanish girlfriend made it for me in a bedsit we shared in North London back in the mid-nineties. It was cooked on one of those old Baby Belling stoves that you would often see in bedsits back in those days (they might still have…

Vegan Fudge Cookies

We’ve been enjoying packets of vegan fudge in our house for quite a while now and a recent conversation with my wife got me thinking about how great it would be to have the fudge in a cookie, just like it was chocolate chip. This recipe is the product of that discussion: a very simple…

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

1 thought on “Roast Portobello Mushrooms with Cannellini Beans”

  1. Pingback: Vegan Banana and Walnut Bread with Sultanas - Richard Church UK

Leave a Reply

Wordpress Social Share Plugin powered by Ultimatelysocial
Scroll to Top
%d bloggers like this: