Cool Beans on a Portobello Mushroom with Creamy Beets

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If you are looking for a quick and easy veggie meal this summer then we have the answer! We love the combination of the portobello mushroom with our Smokey Beans and the beetroot mix gives it a nice sweetness. If the weather is nice (we won’t hold our breaths) throw the mushroom on the BBQ to cook. Barbecued anything goes so well with the smokey beans – if you’re a meat eater you can do this same recipe and add a burger to the mix or replace the mushroom with one … delish!

Cool beans Mushroom

Ingredients

1 Portobello Mushroom

scallions

Beetroot

Greek Yogurt

Walnuts

Pot of Smokey Cool Beans

Method

  1.  Chop 2 Beetroots into 1cm cubed pieces, add 300g Greek yogurt with 100g of the walnuts and mix.
  2. Heat pan to a mid to high heat, add olive oil to pan.
  3. Place portobello mushroom face up for 2 minutes and flip for a further 3 minutes (Add salt and pepper).
  4. Place Cool Beans in microwave.
  5. Chop scallions into 1cm long stripes.
  6. And assemble!

Enjoy this simple recipe, the smokey beans marries well with the charred mushroom and the creamy beetroot! Enjoy!

 

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