Mushrooms stuffed with butter beans served with pistachio basmati rice

This recipe can easily be turned into a veggie dish. Just leave out the bresaola and chorizo and season with salt. I served this with pistachio basmati anad a broccoli salad, only this time I used balsamic for the dressing instead of lemon juice and served the salad cold.
(serves 2-4)

1 tin of organic butter beans (no added salt or sugar), drained
1 red onion
1 white onion
3 garlic cloves
5 spring onions
50 g chorizo
4 sices of bresaola, optional
1 heaped tsp. dried oregano
150 ml full bodied red wine
extra virgin olive oil
freshly ground black pepper

4 large flat mushrooms
100 g crumbled feta cheese

1. Peel the mushrooms and remove the stalks. Set aside. 2. Halve and slice the onions, coarsely grate the garlic and slice the spring onions. Halve the chorizo lengthways and slice into 2-3 mm thick slices. Cut the bresaola in half and slice. 3. Heat the olive oil in a heavy saucepan, e. g. Le Creuset, add onions, spring onions garlic, chorizo, bresaola, chopped mushroom stalks, oregano and sautée first over a high heat, then over a medium heat to caramalise the onion and brown the meat. This'll take 10-15 minutes. 4. Add the drained butter beans and mix. Pour over the wine and season with pepper. Cook over a low to medium heat for about 30-45 minutes to infuse the flavours. 5. Fill the mushrooms with the bean mix and place in a lightly oiled baking tray. Cover with tin foil and bake in the oven for 20-30 minutes. Remove the tin foil, sprinkle over the feta cheese and put under the grill for a couple of minutes until the feta has browned.

Pistachio basmati