Free Healthy Recipe - Baked Mushroom with Broad Bean and Semi-Dried Tomato

Gluten free, Low carbohydrate, Low GI, Low sugar, Wheat Free

Delicious as an entree or served as a light lunch with salad.

2 cups broad beans, cooked and shelled
4 flat field mushrooms large and peeled
½ cup semi-dried tomatoes, chopped
100 grams feta cheese, sheeps milk
½ cup mint, chopped
pinch sea salt

Brush or peel the mushrooms and place in a baking tray. Using a pastry brush, brush them with olive oil and sprinkle with a pinch of sea salt. Cover with foil and bake for 20 minutes.

While the mushrooms are baking, cook the broad beans by boiling in water for three minutes. Drain the water and leave to cool before removing the beans from their tougher (and often unpleasant-tasting outer shell). Mix the mint, broad beans, semi-dried tomatoes and feta in a small bowl.

Remove the mushrooms from the oven, fill each with a spoonful of the bean mixture and return to the oven for a further 5 minutes.

Serve immediately.

Makes 4 servings

Scale recipe to serves

Prep Time: 5 mins
Cooking Time: 30 mins
Ready in: 35 mins

Suitable for:
Entree, Lunch
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Nutritional Information - Per Serve
Kj 708 kj
Calories 169 kcal
Fat 6.6 g
Saturated Fat 3.9 g
Total Carbohydrate 13.8 g
Total Protein 14 g
Fibre 6.1 g

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