White Bean Mushroom Eyeballs

• 16 large Button mushrooms
• 25 ml Olive oil
• 1 clove Garlic
• 240 g Canned cannellini beans, drained weight
• 1 small Lemon
• ½ tsp Fine sea salt
• ¼ tsp Black pepper
• 80 g Canned roasted red peppers, drained weight
• 8 pieces Black pitted olives

1. Heat the oven to 200°C (390°F). Reserve 15 ml oil for the filling, then wipe the mushrooms, remove the stems and finely chop them. Brush the caps with the remaining 10 ml oil and place hollow-side down on a lined tray.
2. Roast the caps for 10 minutes to release some moisture. Meanwhile, finely chop the garlic and cook it with the chopped stems in the reserved 15 ml oil for 5–6 minutes until the liquid evaporates.
3. Wash the lemon, finely grate its zest and squeeze the juice. Rinse and drain the beans, then blend with the cooked stems, garlic, salt, pepper and 1 teaspoon lemon zest. Add 2 teaspoons lemon juice and blend until thick and spreadable, scraping the bowl as needed.
4. Turn the caps hollow-side up and drain away any tray liquid. Fill with the bean mixture; cut the roasted peppers into narrow strips and arrange a small red ring on each filling, then halve the olives lengthways and place a half inside each ring.
5. Roast for 12–15 minutes until the caps are tender and the filling is piping hot. Rest for 2 minutes, then transfer carefully to a serving plate.

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