Now I don't know about you, but with the kids going back to school and the weather being a little drizzly it has made me think about autumn and all the wonderful foods that come into season in autumn, especially mushrooms my favourite and this delightful recipe reminds me of New York when I ate it in a restaurant in Manhattan's Little Italy............ umm it takes me back.
4 Large portabello mushrooms
Olive oil, salt and freshly ground black pepper
1 chopped garlic
75g cooked cannellini beans
1/2 tsp grated Parmesan cheese
1/2 mixed bunch, sage, rosemary, thyme and parsley, chopped
1 1/2 large ripe red tomatoes, sliced 1cm thick
1 courgette, sliced 1cm thick
25g cooked brown rice
75g slightly cooked spinach
Preheat the oven to 180c. Brush the mushroom caps with olive oil, sprinkle with salt and pepper. Roast for 15-20 minutes until cooked through. Cool and slice in half horizontally.
While the mushrooms are roasting, heat 1/2 tsp of olive oil in a frying pads, add the garlic and saute until golden, add the cannelloni beans. When the beans take on a creamy consistency, add the grated cheese, herbs and seasoning, turn the heat down low to keep warm.
Under a hot grill char all the vegetables (except the spinach) lightly on both sides and season to taste.
Using a coffee cup, press the rice into a mound in the centre of of of two plates and surround with the cannellini beans. top each mound with the bottom half of each mushroom then alternate the rest of the vegetables until you have a tow of layers. Top each with the other mushroom half.