The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Fearne's Portobello Mushroom Steaks with Miso Butter Beans
Co-created with Fearne Cotton, this vibrant bowl stars portobello mushroom 'steaks' seared to perfection. Serve over a comforting butter bean stew, infused with umami miso butter, velvety cashew cream and fragrant ginger and garlic. On the side? Grilled tenderstem broccoli for a hit of green. It's ready in 15 mins!
Ready in 20
High protein
2/3 daily fibre
6 plants
Serving size
Ingredients
- 20g baby spinach (use half)
- 2 tsp maple syrup (use half) (maple syrup(100%))
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 2 portobello mushrooms (use half)
- 100g feta (use half) (Milk)
- 90g Tenderstem broccoli (use half)
- 1 onion (use half)
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 2 tbsp cashew butter (use half) (Nuts, Peanuts, Sesame) (cashew nuts (98%), rapeseed oil)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp white miso paste (use half) (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
Nutritional Information
Calories: 860
Protein: 46g
Carbs: 76g
Fat: 35g
Ingredients
- 2 tsp maple syrup (maple syrup(100%))
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 onion
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 2 tbsp cashew butter (Nuts, Peanuts, Sesame) (cashew nuts (98%), rapeseed oil)
- 2 portobello mushrooms
- 90g Tenderstem broccoli
- 20g baby spinach
- 100g feta (Milk)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
Nutritional Information
Calories: 628
Protein: 32g
Carbs: 45g
Fat: 33g
Fearne's Portobello Mushroom Steaks with Miso Butter Beans
Co-created with Fearne Cotton, this vibrant bowl stars portobello mushroom 'steaks' seared to perfection. Serve over a comforting butter bean stew, infused with umami miso butter, velvety cashew cream and fragrant ginger and garlic. On the side? Grilled tenderstem broccoli for a hit of green. It's ready in 15 mins!
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a baking tray with silver foil
- Pull out a large frying pan, a medium frying pan, a sieve, a masher & a measuring jug
Get started
- Heat the medium frying pan with 1 tbsp oil on medium-high heat. Once hot, add the mushrooms and cook for 3-4 mins on each side, until softening
- Meanwhile, thinly slice the onion. Trim the broccoli and cut into thirds
Grill the broccoli
- Heat the large frying pan with 1 tbsp on medium-high heat. Once hot, add the onion and cook for 5-6 mins, until softened. Season with salt and pepper
- Meanwhile, add the broccoli to the foil-lined baking tray. Drizzle with 1 tsp oil and season with salt and pepper. Grill for 8-9 mins, until soft and golden
Mushroom time
- Drain and rinse the beans
- Once softened, turn the mushrooms, stem-side down, and press down with a masher to flatten. Drain any water, then pour over the maple and half the tamari
- Turn to coat and cook for 30 secs, then transfer to the broccoli tray and grill for 4 mins
Simmer the beans
- Add the cashew butter, miso, ginger & garlic paste, the remaining tamari and 150ml water (75ml for 1 person) to the onion pan. Bring to the boil, then stir in the beans, crumble in three-quarters of the feta and simmer for 2-3 mins, until thickened and melted
- Rinse the spinach, then stir though the beans for 1 min, until wilted. Season with salt and pepper to taste
Plate up
- Thinly slice the portobello steaks
- Share the beans between bowls, topped with the sliced portobello and broccoli. Sprinkle over the remaining feta
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