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Roasted Portobellos, Garlic Bean Mash & Chimichurri

Roasted Portobellos, Garlic Bean Mash & Chimichurri

Rating
4rating out of 5

(1227 reviews from our customers)

Prep Time

30 min

Cuisine

Argentinian

Juicy roasted portobello mushrooms are the star of this plant-based dish. Serve with garlic cannellini mash (extra protein!) and a lamb's lettuce salad sprinkled with pumpkin seeds. Drizzle on a zingy homemade chimichurri made with fresh coriander and a chilli kick! (Gluten and dairy-free, suitable for coeliacs.)

Prep Time

30 min

Cuisine

Argentinian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Shallot
1 shallot
Tomato
1 tomato
garlic-clove
2 garlic cloves
fresh-coriander
20g coriander
Corn-lettuce
50g lamb's lettuce
chilli flakes 3.18
1/2 tsp dried chilli flakes
Potatoes
300g potatoes
Pumpkin Seeds
15g pumpkin seeds
Cannellini-beans
1 can of cannellini beans
portobello-mushrooms
300g portobello mushrooms
Red-wine-vinegar
1 red wine vinegar sachet (30ml) †
You Will Need
Pestle & mortar, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 1 tomato
  • 1 garlic clove
  • 20g coriander
  • 50g lamb's lettuce
  • 1/2 tsp dried chilli flakes
  • 300g potatoes
  • 1 bag of pumpkin seeds (15g)
  • 1 can of cannellini beans
  • 150g portobello mushrooms
  • 1 red wine vinegar sachet (30ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 305 kJ
73 kcal
1652 kJ
394 kcal
Fat
of which saturates
1 g
0.2 g
5.7 g
0.9 g
Carbohydrate
of which sugars
11 g
0.7 g
59.3 g
3.8 g
Fibre 4 g 21.6 g
Protein 3.7 g 20.2 g
Salt 0.05 g 0.26 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
shallot
1 tomato
tomato
1 garlic clove
garlic
20g coriander
coriander(100%)
50g lamb's lettuce
lamb's lettuce
1/2 tsp dried chilli flakes
dried chilli flakes
300g potatoes
potato
1 bag of pumpkin seeds (15g)
pumpkin seeds
1 can of cannellini beans
cannellini beans, water, salt, ascorbic acid, calcium chloride
150g portobello mushrooms
portobello mushrooms
1 red wine vinegar sachet (30ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
Allergens
  • Allergens highlighted by † (sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Roasted Portobellos, Garlic Bean Mash & Chimichurri

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Boil a kettle

Peel and chop potato[es] into bite-sized pieces 

Cut the tomato[es] in half 

Peel and roughly chop the garlic 

2 Roasted Portobellos, Garlic Bean Mash & Chimichurri

Add the portobello mushrooms and halved tomato[es] to a baking tray 

Drizzle with olive oil and season generously with salt and pepper

Put the tray in the oven for 20-25 min or until golden and tender

 

3 Roasted Portobellos, Garlic Bean Mash & Chimichurri

While the vegetables are cooking, add the chopped potatoes and garlic to a pot of boiling water with a pinch of salt over a high heat and cook for 10-15 min or until fork-tender

Once cooked, remove from the heat without draining

4 Roasted Portobellos, Garlic Bean Mash & Chimichurri

Meanwhile, peel and finely chop the shallot[s] 

Finely chop the coriander, including the stalks

 

5 Roasted Portobellos, Garlic Bean Mash & Chimichurri

Add the chopped coriander and shallot to a pestle & mortar with a generous pinch of salt and grind to a paste

Add the chilli flakes, red wine vinegar, 2 tbsp [4 tbsp] olive oil and 2 tbsp [4 tbsp] water and mix to combine

Season generously with salt and pepper – this is your chimichurri

6 Roasted Portobellos, Garlic Bean Mash & Chimichurri

Once the mushrooms and tomato[es] are cooked, add the pumpkin seeds to the tray

Return the tray to the oven and cook for a further 2-4 min or until the pumpkin seeds are golden and toasted

7 Roasted Portobellos, Garlic Bean Mash & Chimichurri

Add the cannellini beans (no need to drain) to the pot of cooked potatoes

Return the pan to a high heat and cook for 2-3 min or until the beans are warmed through, then drain the lot

Add a drizzle of olive oil and generous pinch of salt and pepper and mash together until smooth – this is your cannellini bean mash

8

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Serve the roasted portobello mushrooms and tomato with the cannellini bean mash and lamb's lettuce to the side 

Sprinkle the toasted pumpkin seeds over the lamb's lettuce

Drizzle over the chimichurri

Enjoy!

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