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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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 307 kJ 73 kcal |
1660 kJ 393 kcal |
Fat of which saturates |
1 g 0.2 g |
5.5 g 0.9 g |
Carbohydrate of which sugars |
11 g 0.7 g |
59.7 g 3.8 g |
Fibre | 4.1 g | 22.4 g |
Protein | 3.7 g | 20.1 g |
Salt | 0.05 g | 0.25 g |
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.
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
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
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
Meanwhile, peel and finely chop the shallot[s]
Finely chop the coriander, including the stalks
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
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
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
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!