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Butterbean, parsley and thyme stuffed mushrooms

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Butterbean, parsley and thyme stuffed mushrooms
Mushrooms baked with garlic, parsley and mashed beans to update an old favourite.
Serves
18
Prep
10 minutes
Cook
18 minutes
Each 48g serving contains (excludes serving suggestion)
KCal
27
Carbs
2.1g
Fibre
1.2g
Protein
2.0g
Fat
0.9g
Saturates
0.4g
Sugars
0.5g
Salt
0.05g
Fruit/Veg Portion
0
Ingredients

Ingredients

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
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Method

Recipe 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.
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