Italian - Inspired Mushroom And Bean BakeFrom jo_jo_ba 6 years ago
- 1/4 cup water shopping list
- 1 large onion, thinly sliced shopping list
- 1 red bell pepper, seeded and diced shopping list
- 1 cup white kidney (cannellini) beans shopping list
- 4 garlic cloves, minced shopping list
- 4 large portobello mushrooms, sliced into 1" strips shopping list
- 4 shiitake mushrooms, thinly sliced shopping list
- sea salt shopping list
- coarse black pepper shopping list
- 1/2 tbsp dried basil shopping list
- 1/2 tbsp dried oregano shopping list
- 1 tsp dried thyme shopping list
- 1/2 cup julienned sun-dried tomatoes (not the ones in oil), soaked in hot water and drained shopping list
- 8 oz loosely packed baby spinach, divided shopping list
- zest of 1/2 lemon shopping list
- 1/4 cup vegetable broth shopping list
How to make it
- 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.
The Cookjo_jo_ba Oshawa, CA
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