• Aine Boyle

VEGGIE BEAN TOPPED MUSHROOMS


This meat free mushroom dish will become a firm family favourite and is so quick and simple to make when you need a quick mid-week meal.


INGREDIENTS

2 spring onions

½ red / orange pepper

10 baby plum/ cherry tomatoes

2 tsp coconut oil

Good pinch of cinnamon (add more to taste)

Good pinch of cayenne pepper (add more to taste)

Salt and pepper

400g tin cannellini beans

2 tbsp tomato puree

4 large Portobello mushrooms

1 tsp dried thyme

100g baby spinach

1 tbsp balsamic vinegar (optional)


METHOD:

- Finely slice the spring onions, dice the pepper and quarter the tomatoes.

Heat 1 tsp coconut oil in a pan and sauté the spring onions, pepper, and tomatoes for 5 mins until softened.

- Stir in the cinnamon and cayenne pepper and season well. Cook for 1 min. Drain and rinse the beans before adding them into the pan with the tomato puree and 75ml of water.

- Cover and simmer over a low heat for 5 mins. Preheat the grill. Put the mushrooms on a baking sheet with the stalks facing upwards. Melt the remaining coconut oil and mix with the thyme.

- Brush this mix all over the mushrooms and grill for 5 mins. Stir the spinach into the pan with the beans and cook until just wilted.

- Divide the mushrooms between 2 plates and spoon the beans evenly over the top. Serve with a drizzle of balsamic vinegar.

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