Portabella mushroom caps bring meaty flavors and textures to quick-cooking Roasted Mushrooms on White Bean Puree. The addition of fresh mozzarella makes this a great vegetarian starter for kids.
4 large portobello mushroom caps, stemmed
1 cup thin zucchini slices
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
4 garlic cloves, minced and divided
4 ounces fresh mozzarella cheese, thinly sliced
2 teaspoons chopped fresh oregano
2 plum tomatoes, seeded and chopped
1/2 cup fat-free milk
1/4 teaspoon black pepper
1/8 teaspoon white pepper
2 (14.5-ounce) cans unsalted Great Northern beans, rinsed and drained
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
How to Make It
Preheat oven to 425°.
Combine mushrooms, zucchini, and 1 tablespoon oil. Set zucchini aside. Arrange mushrooms, gill sides down, in a single layer on a jelly-roll pan. Bake at 425° for 4 minutes. Turn mushrooms over; sprinkle with 1/8 teaspoon salt and 2 garlic cloves. Carefully layer zucchini slices over mushrooms. Bake at 425° for 6 minutes. Top evenly with cheese. Bake 2 minutes or until cheese melts.
Combine remaining 1/4 teaspoon salt, remaining 2 garlic cloves, milk, peppers, and beans in a saucepan. Bring to a boil; reduce heat, and simmer 3 minutes. Place mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a towel over opening in lid (to avoid splatters). Blend until smooth. Add parsley and thyme; pulse 5 times or until well combined. Divide puree among 4 plates. Arrange mushrooms over puree; top with tomato mixture.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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