A quick and easy vegetarian recipe that is perfect for Meatless Monday meals or anytime you want to reduce your meat intake while still getting a filling meal. My Mushroom and White Bean Gratin recipe is a healthy version of comfort food!
Preheat oven to 425F.
1. Heat oil in large skillet. Sauté mushrooms on high heat, just until tender. Drain off excess liquid.
2. Add onions, garlic, salt and pepper to mushroom mixture and sauté just until onions are soft, approximately five minutes.
3. Add stock and beans. Bring to a boil. Reduce heat to medium low and simmer for ten minutes. Stir in kale and cook just until wilted, about 2 mins. Pour into 9′ baking dish.
5. Topping: combine ingredients and sprinkle over top.
6. Bake for 10 minutes.
2 tsp oil
6 cups quartered button mushrooms
1 1/2 cups onions, chopped
2 tsp garlic, minced
salt and pepper
1 cup vegetables or chicken stock
3 cups canned white beans, drained and rinsed
6 cups thinly sliced kale
1/2 cup panko crumbs
3/4 cup grated Parmesan
Nutritional Information per Serving
Saturated Fat 5g