- Balsamic Roasted Portobello Mushrooms With Butter Bean Mash.jpg (37.65 KiB) Viewed 276 times
Takes: 35 - 40 minutes
Serves: 2
No nutritional information available.
Ingredients
- Olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 4 garlic cloves, crushed
- 1 tbsp harissa paste
- 6 large portobello mushroom caps
- 2 shallots, quartered
- Sea salt
For the butter bean mash:
- 1 shallot, finely chopped
- 1 garlic clove, crushed
- 500g - 570g jar of butter beans, drained
- Large handful of basil (approximately 25g), half in the mash, half finely chopped to serve
- Large handful of coriander (approximately 25g), half in the mash, half finely chopped to serve
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. To make the marinade, mix 3 tbsp of olive oil with the balsamic vinegar, maple syrup, garlic, harissa and a pinch of salt in a bowl.
2. Place the mushroom caps and shallots in a deep baking tray and coat with the marinade. Roast for 25 minutes until tender and glossy.
3. Meanwhile, make the mash. Heat 1 tbsp of olive oil in a frying pan set over a medium heat. Add the shallot, garlic and a pinch of salt and cook for about 2 minutes, until fragrant. Then add the butter beans and cook for 5 - 10 minutes, stirring occasionally, until soft and warmed through.
4. Tip the butter beans into a food processor with 2 tbsp of olive oil, and the basil and coriander and blitz until smooth and creamy. Spread the mash on to two plates, then pile the mushrooms, shallots and all the roasting juices on top. Garnish with the finely chopped basil and coriander to serve.
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