Smothered Portabella Mushrooms in Spinach and Beans |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This was a clean out the pantry meal that turned out delicious. It was quick, easy and can easily be vegan. I used the tomatoes with the balsamic vinegar, basil and olive oil as it was all I had in the cupboard and I think it might have been the kick for this dish. Also, this was only for 2 of us so I was able to use only one pan, if more mushrooms are needed then you might need to add a pan. This would be great with some crusty bread to sop up all the sauce. Ingredients:
2 portabella mushrooms |
1 tablespoon olive oil |
1 garlic clove |
1/2 cup diced onion |
1/2 cup chicken stock or 1/2 cup vegetable stock |
1/2 cup white wine |
15 ounces white beans (drained and rinsed) |
2 cups packed fresh spinach |
1 teaspoon pizza seasoning (or italian seasoning ) |
15 ounces diced tomatoes with balsamic vinegar basil and oil |
1/2 cup mozzarella cheese |
parmigiano-reggiano cheese |
Directions:
1. Put olive oil in large skillet on medium heat.
2. Wipe down mushrooms with damp paper towel and remove stems.
3. Add garlic in pan until it speaks.
4. Add diced onion and saute for 2 minutes.
5. Move the garlic and onion to side of pan and saute the mushrooms. I only made two so they fit in the pan, otherwise you may need another pan if you make more.
6. Saute mushrooms until they begin to soften.
7. Add white wine and stock to deglaze the pan. Remove mushrooms.
8. Add beans, tomatoes and seasoning. Let boil for a few minutes to thicken.
9. Add spinach and stir in til it wilts.
10. Place mushroom on plate then top with mixture, add cheeses if desired.
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