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Roasted Mushrooms with Heirloom Tomatoes & Baked Beans

Roasted Mushrooms with Heirloom Tomatoes & Baked Beans

By: Raquel Neofit

This is one of those satisfying quick recipes, so many flavourful high-quality baked beans on the market. Great to keep one in the pantry!



Prep time

Cook time



  • 4 large mushrooms, peeled, stems removed
  • Basil-infused olive oil
  • 1 tsp dried mixed herbs
  • 1 large heirloom tomato, sliced
  • 4 sprigs thyme
  • ½ cup vegan parmesan, grated
  • 1 tin beans
  • 2 spring onions, sliced
  • Fresh basil leaves, to garnish
  • Salt & pepper


  • Preheat the oven to 180°C and line a baking tray with baking paper.
  • Brush the mushrooms with basil olive oil and place them onto the baking tray.
  • Season mushrooms with salt and pepper, sprinkle over the dried herbs, place a tomato slice on each and add parmesan on top.
  • Bake for 15-20 mins or until the tomatoes have softened.
  • Just before serving, heat the beans in a saucepan over low heat.
  • Sprinkle basil leaves and spring onions over the mushrooms and serve.
  • Tip: Spike the beans with chilli flakes for a hit of heat.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Raquel Neofit

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.

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