Roasted Mushrooms On White Bean Puree Recipe

Name: Roasted Mushrooms On White Bean Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 425u00b0.
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 425u00b0 for 4 minutes. Turn mushrooms over; sprinkle with 1/8 teaspoon salt and 2 garlic cloves. Carefully layer zucchini slices over mushrooms. Bake at 425u00b0 for 6 minutes. Top evenly with cheese. Bake 2 minutes or until cheese melts.
3
Combine remaining 1 tablespoon oil, 1/8 teaspoon salt, oregano, and tomatoes.
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.
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429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 large portobello mushroom caps, stemmed, 1 cup thin zucchini slices, 2 tablespoons extra-virgin olive oil, divided, 1/2 teaspoon salt, divided, and more.

Yes, Roasted Mushrooms On White Bean Puree falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Mushrooms On White Bean Puree

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