Crispy Bacon-Shrooms with Creamy Butter Bean Hummus

Plant-based / Vegetarian / Breakfast

(41 votes, average: 4.00 out of 5)

[Dr. Megan Rossi] created this recipe to show bacon lovers that plants can be just as flavorful. The smoky, crunchy mushroom pieces, paired with the creamy butter bean hummus, really hit the spot—just ask [her] meat-loving husband. With 50 percent of your daily fiber needs per portion, you’ll be well on your way to smashing your fiber goals.

Recipe from How to Eat More Plants: Transform Your Health With 30 Plant-Based Foods per Week—and Why It’s Easier Than You Think © Dr. Megan Rossi, 2021. Reprinted by permission of The Experiment. Available everywhere books are sold. theexperimentpublishing.com

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Ingredients

Bacon-Shrooms

1 tablespoon red miso paste
1½ teaspoons soy sauce
1½ teaspoons Worcestershire sauce
1 Medjool date, made into a paste (see page 136), or 1 tablespoon sweetener
2 portobello mushrooms, roughly diced

Butter Bean Hummus

One 15-ounce (425 g) can butter beans, drained, and rinsed
1/4 cup (60 ml) extra virgin olive oil, plus more to taste
3 tablespoons tahini
1 garlic clove
Juice of ½ lemon (about 1½ tablespoons), or to taste
1 tablespoon nutritional yeast (optional)
Sea salt
Fresh ground black pepper

To Serve

16 cherry tomatoes, ideally on the vine
3/4 cup (50 g) roughly chopped kale
1 teaspoon extra virgin olive oil
4 slices seedy sourdough or bread of choice
Sea salt
Fresh ground black pepper

Directions

Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
To make the bacon-shrooms, mix the miso paste, soy sauce, Worcestershire sauce, and date paste in a medium bowl. Add the mushrooms and coat them well with the marinade. Spread the mushrooms out on one of the baking sheets and drizzle with any leftover marinade, then roast for 20 minutes, stirring after 10 minutes.
While the mushrooms are in the oven, place the butter beans, half the olive oil, tahini, and garlic with half the lemon juice in a food processor. Process to a smooth paste, then slowly add in the rest of the oil until you reach your preferred consistency. Stir in the nutritional yeast, then add more lemon juice and salt and pepper to taste. Set aside.
Place the tomatoes and kale on the other lined baking sheet, drizzle with olive oil, and season to taste. When the mushrooms are nearly cooked, place the kale and tomatoes in the oven and bake for 5 minutes, until the kale is just starting to crisp and the tomatoes are softening a little. The kale cooks very quickly, so keep an eye on it.
Toast the sourdough, spread with some of the butter bean hummus, and top with the bacon-shrooms, kale, and tomatoes.

Storage: Store any leftover hummus in an airtight container in the fridge for up to 5 days. It’s great as a dip or in sandwiches.