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Roasted mushrooms with white bean Skordalia


  • Preheat oven to 190°C fan forced (210°C normal).
  • Sprinkle the mushrooms with oil and a little lemon juice and dot with butter. Then season and cook in the oven until tender.
  • Place the cannelini beans, garlic and thyme in a food processor and whiz up, adding 1 cup oil and the remaining lemon juice little by little to form a mayonnaise consistency. Then add the parmesan and seasonings, and briefly whiz.
  • To serve, arrange the mushrooms on individual plates, sprinkle with any cooking juices and flick the skordalia over the top.


  • 12 flat mushrooms, peeled
  • olive oil
  • juice of 2 lemons
  • butter
  • sea salt & freshly ground pepper
  • 375 gm canned cannelini beans, drained & rinsed
  • 3 garlic cloves, crushed
  • 1 tbsp chopped fresh thyme
  • 2 tspn freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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