Photo: Iain Bagwell; Styling: Ginny Branch 
Hands-on Time
23 Mins
Total Time
23 Mins
Yield
Serves 4 (serving size: 1/2 cup puree, 1 topped mushroom, and 1/4 cup tomato mixture)

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.

How to Make It

Step 1

Preheat oven to 425°.

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.

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Ratings & Reviews

Eh

pnelsonhas3
June 02, 2016
Disappointing. A lot of work and not that much flavor.

smiths37's Review

gastrocari
July 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's Review

fairydragonstar
July 01, 2014
Love this recipe!! Lots of flavors.

fairydragonstar's Review

CoddShop
May 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's Review

smiths37
April 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.