Roasted Mushrooms on White Bean Puree

Name: Roasted Mushrooms on White Bean Puree
Total time: 23 min
Yield: Serves 4 (serving size: 1/2 cup puree, 1 topped mushroom, and 1/4 cup tomato mixture)
Ingredients: 4 large portobello mushroom caps, stemmed; 1 cup thin zucchini slices; 2 tablespoons extra-virgin olive oil, divided; ½ 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; ½ cup fat-free milk; ¼ teaspoon black pepper; ⅛ 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

5 Ratings
5 Reviews

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.

By Tiffany Vickers Davis

Recipe by Cooking Light May 2014

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Credit: Iain Bagwell; Styling: Ginny Branch

Recipe Summary

hands-on:

23 mins

total:

23 mins

Yield:

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

Nutrition Info

Directions

Step 1
Preheat oven to 425°.

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

Chef's Notes

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.

Nutrition Facts

Per Serving:

305 calories; fat 16.3g; saturated fat 6.1g; mono fat 7.3g; poly fat 1.4g; protein 12g; carbohydrates 27g; fiber 9g; cholesterol 21mg; iron 2mg; sodium 434mg; calcium 128mg.

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gastrocari

06/01/2016

Disappointing. A lot of work and not that much flavor.

smiths37

07/08/2014

I just sprayed the mushrooms with cooking spray before putting them in the oven. I think the garlic should have been cooked before adding it to the mushrooms, but overall it turned out really tasty. I didn't have any fresh oregano or thyme, so I used dried and it worked well. Served with steamed broccoli. Nice, flavorful, meatless dinner.

pnelsonhas3

07/01/2014

Love this recipe!! Lots of flavors.

fairydragonstar

05/15/2014

Loved this made exactly as written...even the husband liked it and he is not into mushrooms...it came together very quick so is good when you are in a hurry.

CoddShop

04/15/2014

Excellent flavors - will make again soon! I could not find Great Northern beans and substituted Cannellini beans which worked beautifully. I made half the mushroom cap recipe per the instructions and added sautéed spinach to the two remaining mushroom caps - along with everything else - which added another layer of delicious flavor. I will probably add the spinach again in the future.

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Roasted Mushrooms on White Bean Puree

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Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (5)

All Reviews for Roasted Mushrooms on White Bean Puree

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Roasted Mushrooms on White Bean Puree

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (5)

All Reviews for Roasted Mushrooms on White Bean Puree