Baked thyme and garlic mushrooms with white-bean puree
(at time of publication)
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme
- ¼ cup fresh lemon juice
- 1kg portobello mushrooms, tough outer skin removed, trimmed
- spray oil
- 400g can cannellini beans, drained, rinsed
- 2-3 tablespoons liquid salt-reduced vegetable stock
- ½ teaspoon zest of lemon
- 1 cup white quinoa
- 2 cups frozen corn sweetcornXkernels and peas
1 Preheat oven to 200°C. Mix garlic, thyme and lemon juice in a small bowl. Place mushrooms on a large baking tray. Lightly spray with oil and drizzle lemon mixture on top. Bake for 40 minutes or until mushrooms are cooked.
2 Meanwhile, place beans, stock and lemon zest in a deep bowl. Purée with a stick blender (or in a food processor) until just smooth.
3 Rinse quinoa well and place in a large saucepan with 2 cups cold water. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until all water evaporates.
4 Combine quinoa, corn and peas in a large bowl. Microwave for 2-3 minutes or until hot. Heat bean purée in a small saucepan set over a medium heat for 3-5 minutes or until hot.
5 Place mushrooms on plates, top with quinoa mix and bean purée and serve.
Make it gluten free: Use gluten-free stock.
Nutrition Info (per serve)
Total fat 6g
–Saturated fat 1g
Dietary fibre 12g
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