olive oil, divided
2 227-g pkg
cremini mushrooms, quartered (6 cups)
medium onion, chopped
garlic cloves, minced
1 1/4 cups
no-salt-added vegetable broth
canned white beans, drained and rinsed (about 1 1/2 cans)
chopped Swiss chard
finely grated parmesan, (optional)
- PREHEAT oven to 425F.
- HEAT 2 tbsp of the oil in a large oven-safe frying pan over medium-high. Add mushrooms and cook until they start to brown, 9 min. Reduce to medium and add onion, garlic, salt and pepper. Cook until softened, 5 min. Add broth, stirring up brown bits from pan bottom. Add beans and bring to a boil. Reduce to medium-low and simmer about 8 min. Stir in Swiss chard and cook until wilted, 2 min.
- COMBINE panko, parmesan, parsley and remaining 1 tbsp of oil in a small bowl. Sprinkle over bean mixture. Bake until top is golden, 8 to 10 min.
Kitchen Tip: Resist the urge to stir mushrooms too frequently. Leaving them in contact with the hot pan will allow them to brown and build flavour.
Protein 24 g
Carbohydrates 62 g
Fat 11 g
Fibre 15 g
Sodium 227 mg
Excellent source of folate
Chatelaine Quickies: Mushroom grain bowl