Aug 31, 2017Chatelaine
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.
NutritionCalories 407, Protein 24 g, Carbohydrates 62 g, Fat 11 g, Fibre 15 g, Sodium 227 mg. Excellent source of folate
Chatelaine Quickies: Mushroom grain bowl