Roasted Mushrooms on White Bean Puree

Every now and then, I’m looking for something completely new and different to make for dinner. Recently, I was reading my new Cooking Light magazine, and I came across this recipe. I was looking for something vegetarian to make anyway, and I knew I had some homemade white beans (that I had cooked from dried beans) ready in the freezer. So, I thought we’d give it a try! The result? It was a hit! We will definitely be making this again! Enjoy!

Roasted mushrooms on white bean puree - done

Roasted Mushrooms on White Bean Puree
From Cooking Light, May 2014
Serves 4

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

Directions:
1. Preheat oven to 425°.

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 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.

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 (alternatively use an immersion blender in the saucepan). 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.

Nutritional info:
Calories: 305
Fat: 16.3g
Saturated fat: 6.1g
Monounsaturated fat: 7.3g
Polyunsaturated fat: 1.4g
Protein: 12g
Carbohydrate: 27g
Fiber: 9g
Cholesterol: 21mg
Iron: 2mg
Sodium: 434mg
Calcium: 128mg

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