Italian - Inspired Mushroom and Bean Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 cup water1 large onion, thinly sliced1 red bell pepper, seeded and diced1 cup white kidney (cannellini) beans4 garlic cloves, minced4 large portobello mushrooms, sliced into 1" strips4 shiitake mushrooms, thinly slicedsea saltcoarse black pepper1/2 tbsp dried basil1/2 tbsp dried oregano1 tsp dried thyme1/2 cup julienned sun-dried tomatoes (not the ones in oil), soaked in hot water and drained8 oz loosely packed baby spinach, dividedzest of 1/2 lemon1/4 cup vegetable broth
Preheat oven to 350 degrees
In a large, deep saute pan over medium heat, bring the water to a simmer.
Add the onion and pepper, and saute until onion is slightly browned, about 5 minutes.
Stir in the beans and garlic and cook 3 minutes longer, then add mushrooms and raise the heat to medium high. Cook, stirring, until mushrooms have released their liquid and have begun to brown (about 7-8 minutes).
Season with salt and pepper, then add basil, oregano, thyme and tomatoes and stir well to combine, adding a little of the soaking water if necessary.
Stir in half of the spinach and the lemon zest.
Cook, tossing well and adding dashes of liquid as necessary, 8 minutes.
Pour into a casserole dish, add vegetable broth and bake, covered, for 15 minutes.
Un-cover, stir in remaining spinach and bake a further 5 minutes, until thick.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
In a large, deep saute pan over medium heat, bring the water to a simmer.
Add the onion and pepper, and saute until onion is slightly browned, about 5 minutes.
Stir in the beans and garlic and cook 3 minutes longer, then add mushrooms and raise the heat to medium high. Cook, stirring, until mushrooms have released their liquid and have begun to brown (about 7-8 minutes).
Season with salt and pepper, then add basil, oregano, thyme and tomatoes and stir well to combine, adding a little of the soaking water if necessary.
Stir in half of the spinach and the lemon zest.
Cook, tossing well and adding dashes of liquid as necessary, 8 minutes.
Pour into a casserole dish, add vegetable broth and bake, covered, for 15 minutes.
Un-cover, stir in remaining spinach and bake a further 5 minutes, until thick.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 127.8
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 442.9 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 7.0 g
- Protein: 7.9 g
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