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OTTOLENGHI-INSPIRED MEXICAN-SPICED ROASTED PORTOBELLO MUSHROOMS WITH BEAN PURÉE

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OTTOLENGHI-INSPIRED MEXICAN-SPICED ROASTED PORTOBELLO MUSHROOMS WITH BEAN PURÉE

OTTOLENGHI-INSPIRED MEXICAN-SPICED ROASTED PORTOBELLO MUSHROOMS WITH BEAN PURÉE

Bursting with vibrant Mexican flavors, this roasted Portobello mushroom dish features a rich, smoky tomato and chili sauce paired with a creamy bean purée. Perfect for a hearty vegetarian meal that’s full of bold taste and comforting textures.

🕒 Prep Time: 15 min

🍳 Cook Time: 1 hour 20 min
🍰 Yields: 4 servings

Ingredients

For the Roasted Mushrooms:

  • 6–8 large Portobello mushrooms
  • 400 ml olive oil
  • 2 tbsp tomato paste
  • ½ tbsp ground coriander
  • 2 tsp ground cumin
  • 1 red chili pepper, sliced
  • 10 medium garlic cloves, peeled
  • 1 medium onion, cut into 6 lengthwise pieces
  • ½ dried chipotle chili, soaked in hot water

For the Bean Purée:

  • 2 cans (400 g each) white beans, or 500 g cooked white beans
  • Salt and black pepper, to taste

Instructions

1. Prepare the Roasting Mixture

  • In a large baking tray (about 40 x 25 cm) where mushrooms fit in a single layer with space between, combine olive oil, tomato paste, ground coriander, and ground cumin. Mix well with a wooden spoon.
  • Scatter garlic cloves, onion pieces, sliced red chili, and soaked chipotle chili over the oil mixture.

2. Roast the Mushrooms

  • Arrange mushrooms stem-side down on the tray. Generously sprinkle salt over everything.
  • Cover the tray with parchment paper, pressing edges to seal contents. Place a lid or aluminum foil over the tray.
  • Roast at 170°C (340°F) for 1 hour.
  • Remove the cover and parchment, then roast uncovered for an additional 20 minutes.

3. Prepare the Sauce and Mushrooms

  • Transfer mushrooms to a wide serving platter.
  • Scoop 2 tablespoons of the aromatic oil from the tray into a saucepan for the bean purée.
  • Blend the solids remaining in the tray until smooth and return the sauce to the tray.
  • Heat the sauce to a boil on the stove, then return mushrooms to the sauce and simmer together for about 2 minutes. Adjust salt to taste.

4. Make the Bean Purée

  • Blend the drained beans until smooth. For an ultra-smooth texture, press through a fine sieve.
  • Pour the bean purée into the saucepan with reserved aromatic oil. Season with salt and black pepper.
  • Warm gently over medium heat, stirring continuously, until heated through (a few minutes).

5. Serve

  • Spread the warm bean purée on the serving platter.
  • Arrange the roasted mushrooms on top.
  • Drizzle with the flavorful sauce as desired.
  • Reserve any leftover sauce for other recipes.
  • Serve warm or reheated.

💡 Tips

  • Make sure mushrooms are spaced out enough to roast evenly without steaming.
  • Adjust chili quantities based on your heat preference.
  • The aromatic oil is packed with flavor—save any leftovers for dressings or sautés.
  • This dish pairs beautifully with warm tortillas or crusty bread.

🎉 Perfect For

  • Flavorful vegetarian dinners
  • Mexican-inspired meals at home
  • Entertaining guests with bold, comforting dishes

📝 Final Thoughts

This Ottolenghi-inspired recipe transforms Portobello mushrooms into a vibrant, smoky centerpiece paired with a creamy bean purée that complements the bold spices perfectly. It’s a satisfying and elegant vegetarian meal with rich layers of flavor.