Pesto-stuffed mushrooms

209 calories per serving

SOMEONE used to say that life is too short to stuff a mushroom, but we disagree when it comes to these little beauties! These don’t take too long to put to together and make a really satisfying dish with the butter beans and spinach.

SERVES 4

● 4 large field or Portobello mushrooms, wiped clean

● 25g panko breadcrumbs

● 1 large courgette, diagonally sliced

● Low-cal olive oil spray

● 1 tbsp tomato purée

● 1 tsp dried oregano

● 400g can of butter beans, drained

● 100g spinach, washed

FOR THE PESTO:

● 50g fresh basil, leaves only

● 30g vegetarian Parmesan-style cheese, grated

● 25g pine nuts

● Zest and juice of 1 lemon

● 1 tbsp olive oil

● Freshly ground black pepper

PREHEAT the oven to 200c/ fan 180c/gas 6. To make the pesto, put all the ingredients in a food processor and season with pepper. Blitz to make a coarse paste, stopping to push down the ingredients in the bowl and adding a little water if necessary. Place the mushrooms in a roasting tin, undersides facing up. Spread 1 tbsp pesto over each mushroom and top with some breadcrumbs. Add the courgette slices in between the mushrooms and spritz them with oil. Put the tin in the oven and roast for 10 minutes. Mix the tomato purée and oregano with 100 ml of water in a bowl and stir in the butter beans. Take the tin out of the oven and add the butter bean mixture around the mushrooms. Try not to let the liquid go over the mushrooms: it’s fine for it to cover the courgettes. Cook for a further 20 minutes. Remove from the oven. Arrange the spinach over 4 plates and top with the stuffed mushrooms, courgettes and butter beans.