Serves 4

3/4 cup butter beans, soaked overnight and cooked until soft
1/3 cup butter
1 tbsp lemon juice
salt & pepper
3 cups large Portabello mushrooms, separate the caps from the stalks
1/4 cup whole-wheat breadcrumbs
1/4 cup grated cheese

Sauce:
4 tbsp margarine
4 tbsp flour
1 1/4 cups milk


Mix the beans with 4 tbsp of the butter, lemon juice and salt & pepper. Place the mixture in the bottom of a pie dish. Melt the remaining butter in a pan and fry the mushroom caps for about 5 minutes. Make the sauce by melting the margarine and stirring in the flour, cook for about 2 minutes and then gradually add the milk, stirring all the time until the sauce thickens. Chop the mushroom stalks and add to the sauce, pour this over the beans. Place the cooked mushroom caps, underside upwards, on the top and sprinkle with the breadcrumbs and cheese. Bake in a moderate oven, 375°, for about 15 minutes until the top is brown.

Serve with lightly steamed green vegetables