Someone used to say that life is too short to stuff a mushroom, but we disagree when it comes to these! Doesn’t take too long and they make a really tasty dish with the butter beans and spinach. You could buy the pesto, but the recipe below has much less oil than usual, so is lower in calories.
- 4 large field or Portobello mushrooms, wiped clean
- 25g panko breadcrumbs
- 1 large courgette, sliced diagonally
- low-cal oil spray
- 1 tbsp tomato purée
- 1 tsp dried oregano
- 400g can of butterbeans, drained
- 100g spinach, washed
- 50g fresh basil, leaves only
- 30g Parmesan cheese or vegetarian alternative, grated
- 25g pine nuts
- zest and juice of 1 lemon
- 1 tbsp olive oil
- sea salt and black pepper
Preheat the oven to 200°C/Fan 180°C/Gas 6.
To make the pesto, put all the ingredients in a small food processor and season with salt and pepper. Blitz to make a coarse paste, stopping to push down the ingredients in the bowl and adding a little water if necessary.
Place the mushrooms in a roasting tin, undersides facing up. Spread a tablespoon of pesto over each mushroom and top with some breadcrumbs. Add the courgette slices in between the mushrooms and spray them with oil. Put the tin in the oven and roast the mushrooms for 10 minutes.
Mix the tomato purée and oregano with 100ml of water in a bowl and stir in the butter beans. Take the tin out of the oven and add the butter bean mixture, taking care that the liquid doesn’t go over the mushrooms – it’s fine for it to cover the courgettes. Cook for a further 20 minutes.
Remove the tin from the oven. Arrange the spinach over 4 plates and top with the stuffed mushrooms, courgettes and butter beans.