🍽️ Oven-Roasted Portobello Mushrooms on Creamy White Bean Cream

Name: Oven-Roasted Portobello Mushrooms on Creamy White Bean Cream
Total time: 30 min
Yield: 4 servings
Ingredients: 8 medium to large Portobello mushrooms (cremini mushrooms; approx. 650 g), stems removed; 10 garlic cloves (peeled); 1 onion (peeled and cut into 6 wedges; 150 g); 1.5 tbsp chipotle chili flakes; 1 red chili pepper (15 g); 4 tsp cumin seeds (coarsely crushed in a mortar); 1 tbsp coriander seeds (coarsely crushed in a mortar); 2 tbsp tomato paste; 400 ml olive oil; Sea salt (flakes); 1 jar large white beans (700 g), drained (500 g; we like the Brindisa Navarrico brand; but you can also; 1.5 tbsp lemon juice; 1 tbsp olive oil

450 kcal · 30 min · 4 servings

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Ingredients

8 medium to large Portobello mushrooms (cremini mushrooms; approx. 650 g), stems removed
10 garlic cloves (peeled)
1 onion (peeled and cut into 6 wedges; 150 g)
1.5 tbsp chipotle chili flakes
1 red chili pepper (15 g)
4 tsp cumin seeds (coarsely crushed in a mortar)
1 tbsp coriander seeds (coarsely crushed in a mortar)
2 tbsp tomato paste
400 ml olive oil
Sea salt (flakes)
1 jar large white beans (700 g), drained (500 g; we like the Brindisa Navarrico brand; but you can also
1.5 tbsp lemon juice
1 tbsp olive oil

Instructions

1. Preheat the oven to 150 degrees Celsius with fan setting.
2. Place all ingredients for the portobello steaks along with one tablespoon of sea salt flakes into a large ovenproof pot with a matching lid.
3. Arrange the mushrooms so that the rounded side of the caps faces upwards.
4. Place a piece of baking paper on top and press down gently.
5. Put the lid on and place the pot in the oven for 1 hour.
6. Turn the mushrooms.
7. Replace the paper and lid.
8. Place the pot back in the oven for another 20 minutes.
9. Lift the mushrooms onto a cutting board using kitchen tongs when they are very soft but not falling apart.
10. Halve them and set aside.
11. Scoop out the garlic, onion, and chili pod (discard the stem) from the pot with a spoon.
12. Place them in a blender and puree until smooth.
13. Return this puree to the pot along with the mushroom halves.
14. Heat everything over medium to high heat for about 5 minutes.
15. Place the white beans with the lemon juice, olive oil, half a teaspoon of sea salt flakes, and two tablespoons of water into a blender.
16. Puree until very, very smooth.
17. Transfer the puree to a pot.
18. Warm it over medium to high heat while stirring until it is thoroughly hot.
19. Divide the bean puree among four plates.
20. Place four mushroom halves on each plate.
21. Spoon a generous amount of the oil and aromatics over the top.

Nutrition per serving

kcal: 450
Protein: 21 g · Fett/Fat: 27 g · Carbs: 31 g