For those who may be transitioning to a meatless diet, these roasted mushrooms almost look like a steak, don't you think? Let's try them out with a creamy bean mash that is also delicious, nutritious and so easy to make.


Bean puree

  • 450g cooked white beans
  • 1 onion
  • 2 garlic cloves
  • 1 bay leaf
  • 1/2 lemon (juice)
  • Salt and black pepper to taste


  • 4 large portobello mushrooms
  • 1 tablespoon of tomato concentrate
  • 3 tablespoons of olive oil
  • 2 tablespoons of soy sauce
  • Black pepper and smoked sweet pepper to taste
  • A few sprigs of fresh thyme, rosemary and sage

  1. Start by preparing the sauce for the mushrooms: add the tomato paste, olive oil, soy sauce, black pepper and smoked paprika.
  2. Brush the mushrooms with the mixture.
  3. Place the thyme, rosemary and sage at the bottom of a tray and place the mushrooms on top and bake for about 30/40 minutes, turning the mushrooms halfway through.
  4. In the meantime, make a stew with onion, garlic, bay leaf and add the already cooked beans.
  5. Add 2 ladles of the bean cooking water and let it cook over low heat for about 10 minutes.
  6. Add the lemon juice, grind everything with a hand blender and serve with the mushrooms.

Recipe and image by Mariana Chaves from the blog My Feed Choices