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Mushroom Steaks

Yields2 ServingsTotal Time45 mins

 20 g Butter, melted
 8 field mushrooms
 1 (400g) can of cannellini beans, drained and washed well
 1 tbsp extra virgin olive oil
 ½ Lemon, juiced
 Salt & pepper
Rocket Pesto
 2 large handfuls of broad leaf rocket, a few leaves reserved to garnish
 1 sprig of parsley
 1 tbsp shelled pistachios
 15 g fresh grated parmesan, plus extra for garnish
 3 tbsp extra virgin olive oil
 ½ clove garlic
 ½ Lemon, juiced
1

Heat a grill pan or BBQ over a medium-high heat. Brush each mushroom with a generous amount of butter and season with salt and pepper. Grill for 2 minutes on each side until light charred on each side.

2

For the puree, blend beans with 1 tablespoon of the olive oil and the juice half a lemon. Season with salt and add a splash of warm water to thin out if required.

3

Place all pesto ingredients into the cleaned small food processor or blender. Season with salt and pepper and blend until smooth.

4

Serve grilled mushrooms with cannellini puree and a generous drizzle of pesto. Garnish with extra parmesan and rocket.

Nutrition Facts

Servings 0