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 x 500g pack mushrooms (12–18, depending on size)
- 1 tsp rapseed oil
- 4 cloves garlic, crushed
- 6 spring onions, finely chopped
- 1 x 400g can butterbeans, drained and mashed (235g)
- 15g parsley, finely chopped
- 1 tsp wholegrain mustard
- 1 tsp dried thyme
- good pinch pepper
- 30g cheddar cheese, finely grated
Directions
4 steps in totalStep 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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