Chipotle mushrooms with chimichurri parsnip and butter bean mash
Serves: 4
Prep time: 45 minsTotal time: 
Recipe photograph by Kris Kirkham
Chipotle mushrooms with chimichurri parsnip and butter bean mash
Large, flat mushrooms are easy to marinate and grill. Served with smooth mash and a punchy sauce, you won’t miss the meat at all in this plant-based recipe
Serves: 4
Prep time: 45 minsTotal time: 
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Nutritional information (per serving)
Calories
318Kcal
Fat
19gr
Saturates
3gr
Carbs
23gr
Sugars
8gr
Fibre
10gr
Protein
9gr
Salt
0.3gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 8 large flat mushrooms
- 2 tbsp chipotle chilli paste* (we used Gran Luchito)
- juice of 1⁄2 an orange
- 3 tsp olive oil
- 4 chunky parsnips, peeled and chopped
- 1 x 400g tin butter beans, rinsed and drained
- 110ml plant milk (we used oat*)
- a good pinch of ground white pepper
For the chimichurri
- 25g flat-leaf parsley, finely chopped
- 1 tbsp fresh oregano, finely chopped
- 1 small shallot, finely chopped
- 2 garlic cloves, grated
- 2 tbsp red wine vinegar
- lemon juice
- 75ml olive oil
Step by step
Waste not
Use up the mushroom stalks in stir-fries, soups or pasta sauces.
- Remove the stems from the mushrooms (see ‘Waste not’ tip, above) and place the mushrooms in a sealable food bag. Combine the chipotle paste, orange juice and 2 teaspoons of olive oil with a little seasoning then add this to the bag. Gently rub into the mushrooms then set aside to marinate for at least 30 minutes, and up to 24 hours.
- Bring a large pan of salted water to the boil and cook the parsnips until tender, about 10-12 minutes.
- Meanwhile, for the chimichurri, combine the parsley, oregano, shallot, garlic, vinegar and a squeeze of lemon juice in a bowl. Slowly drizzle in 75ml oil, whisking as you go to combine. Season to taste, adding a little more lemon if necessary.
- Brush a large griddle pan with 1 teaspoon of oil and place over a high heat until hot. Add the mushrooms, cap side down, and cook for 2 minutes or until griddle marks appear. Flip over and griddle for 2 more minutes until the mushrooms are cooked through.
-
Drain the parsnips and add them to a food processor with the butter beans and plant milk. Blitz until smooth then season with a little salt and the white pepper. Reheat if necessary then spoon onto plates, top with the mushrooms and drizzle with the chimichurri to serve.
*Check your chipotle paste is vegan, and use a gluten-free plant milk (not oat), if required. *Check your chipotle paste is vegan, and use a gluten-free plant milk (not oat), if required.
