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 Butterbeans
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
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 200g feta (Milk)
- 690g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
- 2 tsp maple syrup (maple syrup(100%))
- 1 onion
- 180g Tenderstem broccoli
- 4 portobello mushrooms
- 4 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp cashew butter (Nuts, Peanuts, Sesame) (cashew nuts (98%), rapeseed oil)
- 2 courgette
Nutritional Information
Calories: 496
Protein: 28g
Carbs: 34g
Fat: 25g
Fearne's Portobello Mushroom Steaks with Miso Butterbeans
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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Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a large baking tray with silver foil
- Pull out 2 large frying pans, a sieve, a masher & a measuring jug
Get started
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the portobello mushrooms and cook for 3-4 mins on each side, until softening
- Meanwhile, thinly slice the onion. Cut the courgettes into 1/2cm half-moons. Trim the broccoli and cut into thirds
Cook the veg
- Heat the other large frying pan with 1 tbsp on medium-high heat. Once hot, add the onion and courgette 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 2 tsp oil and season with salt and pepper. Grill for 8-9 mins, until soft and golden
Grill the mushrooms
- Drain and rinse the beans
- Once softened, turn the mushrooms stem side down and press down with a masher to flatten. Drain the 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 250ml water to the onion pan
- Bring to the boil, then stir in the butterbeans, crumble in three-quarters of the feta and simmer for 2-3 mins, until thickened and melted. Season to taste with salt and pepper
Plate up
- Thinly slice the portobello steaks
- Serve the butterbeans into bowls. Top with the sliced portobello steaks and broccoli. Sprinkle over the sesame seeds and remaining feta
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