Italian - Inspired Mushroom and Bean Bake
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Italian - Inspired Mushroom and Bean Bake calories by ingredient
Introduction
Inspired by the Flying Apron's cookbook for GF, vegan delicacies! I like serving hearty portions over soft polenta or brown rice. Inspired by the Flying Apron's cookbook for GF, vegan delicacies! I like serving hearty portions over soft polenta or brown rice.Number of Servings: 4
Ingredients
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1/4 cup water
1 large onion, thinly sliced
1 red bell pepper, seeded and diced
1 cup white kidney (cannellini) beans
4 garlic cloves, minced
4 large portobello mushrooms, sliced into 1" strips
4 shiitake mushrooms, thinly sliced
sea salt
coarse black pepper
1/2 tbsp dried basil
1/2 tbsp dried oregano
1 tsp dried thyme
1/2 cup julienned sun-dried tomatoes (not the ones in oil), soaked in hot water and drained
8 oz loosely packed baby spinach, divided
zest of 1/2 lemon
1/4 cup vegetable broth
Directions
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.