The flat mushrooms act as a fancy bowl for the zucchini and cheese – gourmet eat your heart out!
Ingredients
- 8 large (about 600g) flat mushrooms
- 1 tablespoon extra virgin olive oil
- 1 small brown onion, finely chopped
- 2 large garlic cloves, crushed
- 1 tablespoon fresh thyme leaves, plus 8 sprigs
- 400g can cannellini beans, rinsed, drained
- 1 tablespoon water
- 1 small lemon, rind finely grated, juiced
- 1 large zucchini, cut into 3mm-thick slices
- 30g (1/4 cup) coarsely grated mozzarella
- 20g (1/4 cup) coarsely grated pecorino
- Salad leaves, to serve
Method
- Step 1Preheat the oven to 200C/180C fan forced. Line a large baking tray with baking paper.
- Step 2Remove the stems from the mushrooms. Finely chop. Reserve. Place the mushroom caps, cut-side down, on the prepared tray. Spray with olive oil and season. Roast for 8 minutes or until just softened. Drain excess liquid. Turn the mushrooms over.
- Step 3Meanwhile, heat the oil in a frying pan over medium heat. Add the onion, garlic, thyme leaves and reserved mushroom stems. Cook for 4 minutes or until softened. Add the beans, water and 1 1⁄2 tablespoons of the lemon juice. Cook, stirring, and mashing slightly with a wooden spoon, for 2 minutes. Stir in the lemon rind. Season.
- Step 4Spoon bean mixture among the prepared mushrooms. Top with the zucchini, layering in circles. Sprinkle with the cheeses. Top with the thyme sprigs. Bake for 15-18 minutes or until golden and tender. Serve with salad leaves.
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
857 kj
Energy
9g
Fat Total
3g
Saturated Fat
9g
Fibre
12g
Protein
11g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Brett Stevens
- Publication: Taste Magazine
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