BALSAMIC-ROASTED PORTOBELLO MUSHROOMS WITH BUTTER BEAN MASH

• servings: 2
• total time: 40 minutes

Ingredients

Olive oil

2 tbsp balsamic vinegar

1 tbsp maple syrup

4 garlic cloves, crushed

1 tbsp harissa paste

6 large Portobello mushroom caps

2 shallots, quartered

Sea salt

FOR THE BUTTER

BEAN MASH

1 shallot, finely chopped

1 garlic clove, crushed

500-570g jar of butter beans, drained

A large handful of basil, divided

A large handful of coriander, divided

Directions

1 Preheat the oven to 200°C/Gas Mark 6 To make the marinade, mix 3 tosp olive oil with the balsamic vinegar, maple syrup, garlic, harissa and a pinch of salt in a bowl.

2 Place the mushroom caps and shallots in a deep baking tray and coat with the marinade. Roast for 25 minutes until tender and glossy.

3 Meanwhile, make the mash. Heat 1 tbsp olive oil in a frying pan set over a medium heat. Add the shallot, garlic and a pinch of salt and cook for about 2 minutes, until fragrant. Next, add the butter beans and cook for 5-10 minutes, stirring occasionally, until soft and warmed through.

4 Tip the butter beans into a food processor with 2 tosp more olive oil, and ½ the basil and coriander and blitz until smooth and creamy.

5 Spread the mash onto two plates, then pile the mushrooms, shallots and all the roasting juices on top. Garnish with finely chopped basil and coriander.

Notes

NUTRITIONAL INFO Calories (per serving) 277 | Total fat 14.6g Saturates 2.1g | Salt 0.82g | Sugar 5.9g Carbs 27g | Protein 10.2g | Fibre 6.7g

Nutrition

• Calories: 277
• Total Fat: 14.5 g
• Saturated Fat: 2 g
• Sodium: 1 g
• Total Carbohydrate: 27 g
• Dietary Fiber: 6.5 g
• Total Sugars: 6 g
• Protein: 10 g