Ingredients
4 large field or Portobello mushrooms, wiped clean
25 g panko breadcrumbs
1 large courgette, sliced diagonally
Rice bran oil spray
1 tbsp tomato purée
½ tsp SIDS CRAZY SALT
1 tsp dried oregano
400 g can of butter beans, drained
100 g spinach, washed
100 g pesto
Directions
Preheat the oven to Fan 180°C
To make the pesto, put all the ingredients in a small food processor and season with salt and pepper.
Place the mushrooms in a roasting tin, undersides facing up. Spread a tablespoon of pesto over each mushroom and top with some breadcrumbs. Add the courgette slices in between the mushrooms and spray them with oil. Put the tin in the oven and roast the mushrooms for 10 minutes.
Mix the tomato purée, SIDS CRAZY SALT and oregano with 100 ml of water in a bowl and stir in the butter beans. Take the tin out of the oven and add the butter bean mixture, taking care that the liquid doesn’t go over the mushrooms – it’s fine for it to cover the courgettes. Cook for a further 20 minutes.
Remove the tin from the oven. Arrange the spinach over 4 plates and top with the stuffed mushrooms, courgettes and butter beans.
