Stuffed mush­rooms with creamy white beans

Olive - - COOK -


gar­lic 2 cloves, crushed

olive oil 4 tbsp

white wine 4 tbsp

rose­mary 1 sprig, leaves only

por­to­bello mush­rooms 4 large, peeled, stalks re­moved and re­served for the fill­ing ca­pers 1 tbsp, drained and chopped flat-leaf pars­ley a hand­ful, chopped bread­crumbs 4 tbsp olive oil for brush­ing


onion 1/2, finely chopped

but­ter 30g but­ter beans 400g tin, drained and rinsed veg­etable stock 150ml di­jon mus­tard 2 tsp

sin­gle cream 3 tbsp (op­tional) spinach a hand­ful, finely chopped

• To pre­pare the mush­rooms, com­bine the gar­lic, oil, wine and rose­mary in a bowl. Pour the mix­ture over the mush­rooms and leave them to mar­i­nate for 30 min­utes.

• To make the stuff­ing, chop the mush­room stalks and com­bine them with the ca­pers, pars­ley, bread­crumbs and some sea­son­ing in a bowl, and add 1 tbsp of the mari­nade. Spoon the stuff­ing on top of the mush­rooms, gills-side up.

• Heat the oven to 180C/fan 160C/gas 4. Put the mush­rooms in an oven­proof dish and bake for 15 min­utes.

• To make the creamy white beans, put the onion in a pan with the but­ter, cover and cook over a low heat for 5-10 min­utes or un­til soft­ened but not coloured. Re­move the lid, add the beans and stock, and sim­mer for 5 min­utes. To fin­ish, stir in the mus­tard, cream and spinach, and sea­son well.

• To serve, ar­range the mush­rooms on a plate and serve with spoon­fuls of the creamy beans.

PER SERV­ING 642 KCALS | FAT 38.7G SATURATES 11.5G | CARBS 47.1G | SUG­ARS 10.9G FI­BRE 11.2G | PRO­TEIN 16.1G | SALT 1.7G

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