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Portobello steaks and butter bean mash

Savoury portobello steaks, silky and tender, with smoky warmth.
Butter bean mash stays creamy and bright with a lemon lift.
Big, bold flavour in every spoonful, comfort-food made special.

dinner ⏱ 80 min 520 kcal / portion 46.0 g carbs / portion (estimated) vegan 🔗 Original source

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Portobello steaks and butter bean mash
v6 · rb0e705f985 20260727Z1751 650 g portobello mushroom 415 ml olive oil flaked salt to taste 🔥 preheat oven to 150°C fan 🍽 arrange portobello mushrooms in an ovenproof saucepan and add parchment and lid add garlic, onion, red chilli, chipotle chilli flakes, cumin seeds, coriander seeds, tomato paste, olive oil, and flaked salt to the saucepan 🔥 ⏱ 1 h bake at 150°C fan 🔥 ⏱ 20 min turn mushrooms, replace parchment and lid, then bake at 150°C fan until very tender ⏳ transfer mushrooms to a chopping board, then cut them in half and set aside blitz the onion, garlic, and chilli mixture until smooth 🍳 ⏱ 5 min return onion mixture and mushroom halves to the saucepan and cook until flavours come together blitz the butter beans with lemon juice, olive oil, flaked salt, and water until completely smooth 🍳 ⏱ 3 min cook the butter bean mash in a saucepan, stirring, until warmed through 🌀 serve by dividing butter bean mash between plates and topping with mushroom halves, then spoon over the flavoured oil Portobello Steaks 🎉 10 pieces garlic 150 g onion 1½ tbsp chipotle chilli flake 15 g red chilli 4 tsp cumin seed 1 tbsp coriander seed 2 tbsp tomato paste 500 g butter bean 1½ tbsp lemon juice 400 ml butter bean, lemon juice 15 ml split salt
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Preparation steps

  1. preheat oven to 150°C fan
  2. arrange portobello mushrooms in an ovenproof saucepan and add parchment and lid
  3. add garlic, onion, red chilli, chipotle chilli flakes, cumin seeds, coriander seeds, tomato paste, olive oil, and flaked salt to the saucepan
  4. bake for 1 hour at 150°C fan
  5. turn mushrooms, replace parchment and lid, then bake for 20 minutes at 150°C fan until very tender
  6. transfer mushrooms to a chopping board, then cut them in half and set aside
  7. blitz the onion, garlic, and chilli mixture until smooth
  8. return onion mixture and mushroom halves to the saucepan and cook for about 5 minutes until flavours come together
  9. blitz the butter beans with lemon juice, olive oil, flaked salt, and water until completely smooth
  10. cook the butter bean mash in a saucepan for about 3 minutes, stirring, until warmed through
  11. serve by dividing butter bean mash between plates and topping with mushroom halves, then spoon over the flavoured oil

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