Baked thyme and garlic mushrooms with white-bean puree

Serves: 4

Time to make: 1 hr

Hands-on time: 20 mins

Ingredients

More weights & measures

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

Instructions

Stay Awake

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.

Variations

Make it gluten free: Use gluten-free stock.

Nutrition Info (per serve)

Calories 308 cal

Kilojoules 1290 kJ

Protein 19 g

Total fat 6 g

Saturated fat 1 g

Carbohydrates 45 g

Sugar 3 g

Dietary fibre 12 g

Sodium 220 mg

Calcium 90 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.