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Bean And Roasted Garlic Puree

  • 5 minutes
  • 15 minutes
  • 4
Bean And Roasted Garlic Puree

A combination of tasty flavours on a mushroom base for a deliciously different dish.


  • 4 large Portabello mushrooms
  • knob butter
  • 1 onion, finely diced
  • 1 tblsp oil
  • 425 gram can white kidney beans
  • pulp from 1 bulb roasted garlic
  • ¼ cup cream cheese or mascarpone
  • ¼ cup parmesan cheese
  • few sprigs parsley
  • Garnish, optional
  • whole olives
  • parsley sprigs


  1. Place the mushrooms, stalk side up, on a baking tray. Place a knob of butter on top of each and bake for 10 minutes at 200ºC.
  2. Heat the oil in a pan and gently cook the onion until soft, but not brown. Puree the onion, kidney beans, garlic pulp, cream cheese, parmesan cheese and parsley. Season to taste.
  3. Serve the puree piled on the baked mushrooms garnished with olives and parsley.

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