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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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.
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
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
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
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
Meanwhile, peel and finely chop the shallot[s]
Finely chop the coriander, including the stalks
5
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
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
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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