Roasted Mushrooms on White Bean Puree

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.

Yield: Serves 4 (serving size: 1/2 cup puree, 1 topped mushroom, and 1/4 cup tomato mixture)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 23 Minutes
Total: 23 Minutes

Nutritional Information

Amount per serving
  • Calories: 305
  • Fat: 16.3g
  • Saturated fat: 6.1g
  • Monounsaturated fat: 7.3g
  • Polyunsaturated fat: 1.4g
  • Protein: 12g
  • Carbohydrate: 27g
  • Fiber: 9g
  • Cholesterol: 21mg
  • Iron: 2mg
  • Sodium: 434mg
  • Calcium: 128mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 425°.
  2. 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. 3. Combine remaining 1 tablespoon oil, 1/8 teaspoon salt, oregano, and tomatoes.
  4. 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.
Note:

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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