Save for later

Butterbean, parsley and thyme stuffed mushrooms

Thumbnail
Thumbnail
Thumbnail
Mushrooms baked with garlic, parsley and mashed beans to update an old favourite.
Serves
18
Prep
10 minutes
Cook
18 minutes
Each 50g serving contains (excludes serving suggestion)
KCal
25
Carbs
2.1g
Fibre
1.0g
Protein
1.6g
Fat
0.9g
Saturates
0.40g
Sugars
0.5g
Salt
0.10g
Ingredients
Ingredients
1 x 500g pack mushrooms (12–18, depending on size)
1 tsp rapeseed 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
Method
  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.
  2. Meanwhile, add oil to a pan, add the mushroom stalks, garlic and spring onions and cook for 3 minutes.
  3. Transfer the mixture to a bowl with the beans, parsley, mustard, thyme and pepper and mix well.
  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.
Chefs tips
  • You could add other herbs to the mixture. Any beans would work, try cannellini or a mixed can of beans.
  • You could stuff the mushrooms up to 1 day in advance, then keep in the refrigerator until ready to bake.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk