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White bean-stuffed mushrooms with cheesy zucchini topping
White bean-stuffed mushrooms with cheesy zucchini topping
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Zucchini and cheese served in elegant flat mushroom "bowls" for a gourmet delight.
Ingredients:
  • 8 large (about 600g) flat mushrooms
  • 18.20 gm extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 2 large garlic cloves, crushed
  • 20.00 ml fresh thyme leaves, plus 8 sprigs
  • 400g can cannellini beans, rinsed, drained
  • 20.00 gm 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
Instructions:
  • Preheat your oven to 200C/180C fan forced, and then line a large baking tray with baking paper.
  • Trim and finely chop the mushroom stems, keeping them aside. Arrange the mushroom caps, cut-side down, on a baking tray. Drizzle with olive oil, season, and roast for 8 minutes until tender. Drain any excess liquid and flip the mushrooms over.
  • Heat oil in a frying pan over medium heat. Sauté onion, garlic, thyme leaves, and reserved mushroom stems until softened, about 4 minutes. Add beans, water, and 1 1⁄2 tablespoons lemon juice. Cook, stirring and slightly mashing with a wooden spoon, for 2 minutes. Stir in lemon rind, season, and enjoy!
  • Distribute bean mixture evenly among mushrooms. Layer zucchini slices in circular pattern on top. Sprinkle with cheeses and place thyme sprigs over the top. Bake for 15-18 minutes until golden and tender. Serve with salad leaves.

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