Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
Ingredients
8 large brown mushrooms
1 onion, sliced
½ lemon, sliced
1 tsp smoked chilli flakes
1 tbsp cumin seeds, crushed
1 tbsp coriander seeds, crushed
2 tbsp tomato paste
4 garlic cloves, crushed
½ cup vegetable stock
½ cup Greenleaf Extra Virgin Olive Oil
1 can drained butterbeans
Salt and freshly milled pepper
For serving
Fresh rocket
Ciabatta or sourdough bruschetta
Directions
1You can either make this in the oven or in a large, heavy based pan on the stovetop.
Preheat oven to 200˚C.
2Pop the mushrooms, onion, lemon, and beans on a roasting tray.
3Mix the dry spices and scatter over the vegetables and beans.
4Mix the tomato paste, garlic, and stock and pour around the mushrooms.
5Drizzle with the olive oil.
6Roast for 30 minutes or until saucy - give the beans a good stir halfway through.
7Serve scattered with rocket.
Ingredients
Ingredients
8 large brown mushrooms
1 onion, sliced
½ lemon, sliced
1 tsp smoked chilli flakes
1 tbsp cumin seeds, crushed
1 tbsp coriander seeds, crushed
2 tbsp tomato paste
4 garlic cloves, crushed
½ cup vegetable stock
½ cup Greenleaf Extra Virgin Olive Oil
1 can drained butterbeans
Salt and freshly milled pepper
For serving
Fresh rocket
Ciabatta or sourdough bruschetta
Directions
Directions
1You can either make this in the oven or in a large, heavy based pan on the stovetop.
Preheat oven to 200˚C.
2Pop the mushrooms, onion, lemon, and beans on a roasting tray.
3Mix the dry spices and scatter over the vegetables and beans.
4Mix the tomato paste, garlic, and stock and pour around the mushrooms.
5Drizzle with the olive oil.
6Roast for 30 minutes or until saucy - give the beans a good stir halfway through.
7Serve scattered with rocket.
Roasted Butterbean Mushroom Bake
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