Mushroom parmigiana with lemon broccoli

Main Meals (Dinners)|Vegetarian
Prep   10 min
Cook   20 min
  • Olive oil, 1 teaspoon(s)
  • Garlic, 2 clove(s), thinly sliced
  • Onion, any type, ½ medium, e.g. red onion, diced
  • Tomato passata, 1 cup(s)
  • Cannellini beans, canned, drained, 2 cup(s)
  • Basil, 1 bunch(s), leaves picked
  • Mushrooms, 4 portobello mushroom(s), or field
  • Cheddar cheese, reduced fat (15% fat), 50 g, grated
  • Broccoli, 1 head(s), cut into small florets and stems thinly sliced
  • Lemon, 1 lemon(s), zested and juiced
  • Pine nuts, 1 teaspoon(s)


Preheat oven to 200°C (180°C fan forced).

Heat olive oil in a large frypan over medium heat. Add the garlic and onion and cook, stirring for 2-3 minutes or until onion is soft. Add tomato passata simmer for 10 minutes or until thickened. Stir through beans and ½ the basil leaves.

Place mushrooms on a lined baking tray. Spoon over tomato mixture and top with cheese. Bake for 15-20 minutes or until mushroom is tender.

Meanwhile, place broccoli and 1 tablespoon of water in a microwave safe container. Cover with a lid or cling film and microwave 2-3 minutes or until broccoli in tender. Pour over lemon zest, juice and pine nuts, and gently toss.

Serve broccoli alongside mushrooms. Garnish with remaining basil leaves.

Nutrition facts per serve
Makes 2 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1.5
Bread & Cereals0
Healthy Fats & Oils1.3
Protein37.3 g
Total fat10.2 g
- Saturated fat3.5 g
Total carbohydrates41.5 g
- Total sugars12.8 g
Fibre30.2 g
Sodium1185 mg