Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Tiffany Vickers Davis
Recipe by Cooking Light May 2014

Gallery

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)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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 tablespoon oil, 1/8 teaspoon salt, oregano, and tomatoes.

  • 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

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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