Baked thyme and garlic mushrooms with white-bean puree
Serves: 4
Time to make: 1 hr
Hands-on time: 20 mins
Total cost: $17.00 / $4.25 per serve
(at time of publication)
Ingredients
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme
- ¼ cup fresh lemon juice
- 1kg portobello mushrooms, tough outer skin removed, trimmed
- oil spray
- 400g can cannellini beans, drained, rinsed
- 2-3 tablespoons liquid salt-reduced vegetable stock
- ½ teaspoon lemon zest
- 1 cup white quinoa
- 2 cups frozen corn kernels and peas
Instructions
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)
Kilojoules 1290kJ
Calories 308cal
Protein 19g
Total fat 6g
–Saturated fat 1g
Carbohydrates 45g
–Sugars 3g
Dietary fibre 12g
Sodium 220mg
Calcium 90mg
Iron 5.5mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
Photographer: Andy Lewis
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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