Roasted Mushrooms on White Bean Puree

Roasted Mushrooms on White Bean PureeRecipe
Photo: Iain Bagwell; Styling: Ginny Branch


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.


Serves 4 (serving size: 1/2 cup puree, 1 topped mushroom, and 1/4 cup tomato mixture)
Total time: 23 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 23 Minutes
Total: 23 Minutes

Nutritional Information

Calories 305
Fat 16.3 g
Satfat 6.1 g
Monofat 7.3 g
Polyfat 1.4 g
Protein 12 g
Carbohydrate 27 g
Fiber 9 g
Cholesterol 21 mg
Iron 2 mg
Sodium 434 mg
Calcium 128 mg


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


1. Preheat oven to 425°.

2. 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.

3. Combine remaining 1 tablespoon oil, 1/8 teaspoon salt, oregano, and tomatoes.

4. 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.


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