Baked Portobello mushrooms on Smoky Beans Traybake

Name: Baked Portobello mushrooms on Smoky Beans Traybake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 2 serving(s)
Ingredients: 4 tbsp. olive oil; 2 garlic cloves, crushed; 1 tbsp. cumin seeds; 2 tsp. hot smoked paprika; 1 red onion, roughly chopped; 300 g butternut squash (prepared weight), peeled and cut into large chunks; 4 thyme sprigs; 400 g tin mixed beans, drained and rinsed; 400 g tin chopped tomatoes; 4 tbsp. barbecue sauce; 4 Portobello mushrooms; 3 spring onions, sliced; Natural Yoghurt, to serve (dairy-free, if needed)

Swap the butternut squash for sweet potato, if you prefer. You could also add extra veg to the beans to bulk out the dish to serve more – peppers or diced aubergine would be delicious.

By The GH Kitchen TeamPublished: 30 September 2019

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baked portobello mushrooms on smoky beans traybake

This all-in-one traybake recipe combines the sweetness of butternut squash and the smokiness of BBQ mushrooms. Delicious!

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Yields:

2 serving(s)

Prep Time:

20 mins

Cook Time:

55 mins

Total Time:

1 hr 15 mins

Cal/Serv:

516

Ingredients

4 Tbsp. olive oil
2 garlic cloves, crushed
1 Tbsp. cumin seeds
2 tsp. hot smoked paprika
1 red onion, roughly chopped
300 g butternut squash (prepared weight), peeled and cut into large chunks
4 thyme sprigs
400 g tin mixed beans, drained and rinsed
400 g tin chopped tomatoes
4 Tbsp. barbecue sauce
4 Portobello mushrooms
3 spring onions, sliced
Natural Yoghurt, to serve (dairy-free, if needed)

Directions

1. Step 1Preheat oven 200°C (180°C fan) mark 6. Mix the oil, garlic and spices in a small bowl. Place the onion and butternut in a medium roasting tin or ovenproof serving dish, add half the spiced oil and toss to coat. Roast for 15min.
2. Step 2Meanwhile, pick the leaves from half the thyme sprigs and stir into the remaining spiced oil.
3. Step 3Stir beans, tomatoes, barbecue sauce and remaining thyme sprigs into the roasting tin with 150ml (5fl oz) water; season generously. Return to oven for 20min. Brush mushrooms all over with the reserved spiced oil, nestle into the tomato/bean mixture and cook for 15-20min until tender. Scatter over spring onions and serve with yoghurt (regular or dairy-free), if you like.

Per Serving:

Cals: 516
Protein: 16g
Total Fat: 25g
Saturates: 3g
Carbs: 52g
Total sugars: 28g
Fibre: 16g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time