Preheat the oven to 220/200C fan. 

Prepare the mushroom marinade by combining the olive oil, balsamic vinegar, maple agave syrup, tomato puree, smoked paprika, cumin, oregano, salt, and pepper in a bowl, and whisking to combine.

Place the portobello mushrooms in a baking dish. Pour the marinade over the mushrooms and gently toss to ensure both sides are well-coated. Place the garlic cloves in a small piece of tin foil and cover with 1 tsp olive oil. Loosely wrap the foil over garlic, creating a ball, and place in the corner of the baking dish with the mushrooms. 

Place the baking dish in the preheated oven, uncovered for 15 minutes. Remove from the oven and gently flip the mushrooms. Loosely tent a piece of tin foil over the pan, and place back in the oven for another 15 minutes.

Line another baking tray with parchment paper. Add the tenderstem broccoli and season with salt and pepper. Place in the oven to roast for 20 minutes or until soft. 

Prepare the butter bean mash. Place the butter beans, vegetable stock, vegan Parmesan and melted butter in a large bowl. 

Remove the mushrooms from the oven and unwrap the garlic cloves. Transfer the garlic plus any residual garlic oil to the bowl with the butter beans. Place the foil back over the tray of mushrooms, and place back in the oven to keep warm.

Using an electric whisk, blend the butter bean mixture until smooth and creamy, stopping to scrape down the sides as needed.

Transfer the mashed butter beans to a saucepan and cook over a medium heat, stirring often, until warmed through. Remove the mushrooms from the oven.

Divide the butter bean mash evenly between 3 plates, and top with the roasted portobello mushrooms and broccoli. Drizzle any residual oil in the pan overtop, and garnish with fresh thyme.