Everyone loves a chicken Kyiv and this is our ultimate plant based version that's deconstructed so you don't have to spend ages breading mushrooms when you want something quick and comforting.
Preheat the oven to 200 degrees/180 fan. Place the mushrooms on a baking tray, dome side on the tray. Drizzle with plenty of olive oil, salt and pepper and rub in to ensure the mushroom is fully coated. Place in the oven once preheated and roast for around 30 minutes.
Whilst the mushrooms roast, fill a saucepan with cold water then add the potatoes with a pinch of salt and bring to the boil. Boil until completely softened.
Once the potatoes are cooked, drain and mash with the beans (draining some of the liquid, but not all). Pass through a sieve to ensure there are no lumps then add the hot milk and the rest of the ingredients to season the mash.
Combine all the ingredients for the butter in small bowl. Mix until thoroughly combined. Spoon into the middle of the mushrooms then place back in the oven until melted.
Finally heat the olive oil for the breadcrumbs in a large frying pan. Once hot, add the panko breadcrumbs and stir into the oil. Fry the breadcrumbs for around 2 minutes, stirring continuously over a medium low heat until golden brown.
Add salt, pepper and lemon zest to the breadcrumbs then assemble everything. Generously dollop some mash onto the plate followed by the mushrooms, and a generously helping of breadcrumbs. Enjoy!
