I raided my store cupboards to see what I had lying in wait and I unearthed a tin of adzuki beans, which if I'm honest has been lurking in the back of the cupboard for some time.
First I did a little taste experimenting to see what other flavours worked well with the adzuki beans. I tried maple syrup, agave nectar, black pepper, nutritional yeast, white miso, garlic puree and houmous. My favourite flavour combination without a shadow of doubt was the white miso.
I also liked the nutritional yeast so the next taste experiment was to mash 4 beans with a little white miso and nutritional yeast and it worked really well. A sprinkling of black pepper finished it off nicely.
I already knew what worked well with mushrooms and so I set to with a make up as you go along recipe, where you just follow your heart.
4 Portobello mushrooms
50g Red onion (home grown, yes they were only little!)
1 Garlic clove
1 Can of Adzuki beans, rinsed
3 Tsp White miso
3 Tbsp Nutritional yeast
2 Tsp dried parsley flakes
30g Wholemeal/seeded bread
Finely dice the onion and mince the garlic. Saute the onion over a low heat until translucent then add the garlic and saute for another 2 minutes, being careful not to burn.
Add the rinsed beans and cook for another 3 minutes until heated through.
Add the white miso and stir through the beans, next add the 2 tablespoons of the nutritional yeast and stir through again until everything is incorporated. Add a good grind of black pepper and mash the mixture with a potato masher. You're not looking for a completely smooth paste you need some texture. Add 1 teaspoon of the parsley and mash again.
To make the crispy top place the bread, remaining nutritional yeast and parsley in a food processor and process until you have fine breadcrumbs. Transfer to a plate.
Peel and take out the stalks of the portobello mushrooms and very thinly take a slither from the top of the mushroom so it stands without wobbling. Stuff with the bean mixture and top with the breadcrumbs, pressing down firmly.
Bake in a moderate oven for 20-30 minutes depending on the size of your mushrooms.
I didn't have 4 Portobello mushrooms so I put half of the bean mixture in the fridge for a quick and easy supper, later in the week.