Butterbean, parsley and thyme stuffed mushrooms

Butterbean, parsley and thyme stuffed mushrooms
prep: 10 minutes
cook: 18 minutes
serving: 18

Nutrition Facts

each serving
KCal 27
Carbs 2.1g
fiber 1.2g
Protein 2g
Fat 0.9g
Saturates 0.4g
Sugars 0.5g
Salt 0.05g
Fruit/Veg Portion -

Ingredients

all 10 types
  1. 1 x 500g pack mushrooms (12–18, depending on size)
  2. 1 tsp rapseed oil
  3. 4 cloves garlic, crushed
  4. 6 spring onions, finely chopped
  5. 1 x 400g can butterbeans, drained and mashed (235g)
  6. 15g parsley, finely chopped
  7. 1 tsp wholegrain mustard
  8. 1 tsp dried thyme
  9. good pinch pepper
  10. 30g cheddar cheese, finely grated

Directions

4 steps in total
Step 1

Heat oven to 180°C/gas 4. Twist and remove the stalks from the mushrooms, chop and reserve. Place the mushrooms upright onto a small baking tray and bake 10-15 minutes.

Step 2

Meanwhile, add oil to a pan, add the mushroom stalks, garlic and spring onions and cook for 3 minutes.

Step 3

Transfer the mixture to a bowl with the beans, parsley, mustard, thyme and pepper and mix well.

Step 4

Spoon into the mushroom caps, pressing down into the mushrooms and shaping with your hands to create a mound. Sprinkle with cheese and bake for 15 mins until slightly softened and until the tops turn golden. Serve warm (allowing to cool a little before serving) or at room temperature.

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