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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 380.6
  • Total Fat: 5.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 431.8 mg
  • Total Carbs: 53.0 g
  • Dietary Fiber: 14.0 g
  • Protein: 15.4 g

View full nutritional breakdown of Mushroom Cassoulet calories by ingredient
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Mushroom Cassoulet

Submitted by: ANDTCKRTOO

Introduction

A very filling and delicious dish for mushroom and eggplant lovers. A very filling and delicious dish for mushroom and eggplant lovers.
Number of Servings: 4

Ingredients

    1tablespoons olive oil
    1 medium eggplant, 1-inch diced
    1 pound mushrooms, shiitakes, creminis, chanterelles or a combination, sliced
    1 (16-ounce) can cannelini beans, drained, rinsed
    4 large garlic cloves, crushed
    1 tbsp rosemary
    1 tbsp thyme
    1 can diced tomatoes
    4 ounces white wine
    3/4 cup fresh bread crumbs
    Butter Spray

Directions

Preheat oven to 375 degrees F.

In a large sauté pan over medium high heat, heat 2 tablespoons of olive oil, add eggplant and cook, stirring until golden. Remove to drain on paper towels.

Add remaining olive oil and mushrooms to pan and sauté until they start to brown. Season with salt and pepper. Remove from heat.

In a shallow gratin dish combine cannelini beans, cooked eggplant and mushrooms, garlic, rosemary and thyme. Arrange tomatoes on top, pour over the wine. Bake for 30 minutes. Stir the mixture. Mix bread crumbs with melted butter and sprinkle them on top. Return to oven for 25 to 30 minutes or until golden and crisp

Yield: 4 servings.


Number of Servings: 4

Recipe submitted by SparkPeople user ANDTCKRTOO.






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