Recipes
Herby mushrooms with butter bean mash
A punch of pesto flavours these earthy mushrooms for a protein-packed dinner – great for those days when mashed potato feels a bit too heavy.
A punch of pesto flavours these earthy mushrooms for a protein-packed dinner – great for those days when mashed potato feels a bit too heavy.
Cook: 15 Mins
Serves: 2
Price: £1.55 per serving
Nutritional Information
Each 360g serving contains
Energy
7157kj
475kcal
7157kj
475kcal
24%
Fat
33.5g
33.5g
High
48%
48%
Saturates
4.3g
4.3g
Low
22%
22%
Sugars
9.7g
9.7g
Low
11%
11%
Salt
0.50g
0.50g
Low
8%
8%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
1988kj/475kcal
Typical energy values per 100g:
1988kj/475kcal
Ingredients
400g tin Asda Butter Beans in Water
250g pack Asda Extra Special Baby Portobello Mushrooms
2 tsp Olive oil
3 tsp Asda Green Pesto
150g Asda Extra Special Cavolo Nero Kale
Method
1
Simmer 1 tin butter beans, and liquid, for 5 mins then drain, reserving the liquid. Blend the beans with ½ the reserved liquid until smooth. Season and keep warm.
2
Fry 1 pack baby Portobello mushrooms with 2 tsp of olive oil for 3–4 mins. Mix 3 tsp pesto with 2 tsp olive oil.
3
Roughly chop 150g cavolo nero and remove the stalks. Cook in a covered pan with 2 tsp olive oil until wilted and crispy at the edges.
4
Plate up the mash and top with the cavolo nero. Stir ½ pesto mix into the mushrooms, add to the plates, with remaining pesto.