Parmesan Mushrooms and Mashed Butter Beans
Roasted Summer Vegetables
Ingredients
- 3 (8-oz) pkg sliced cremini mushrooms
- 1 tsp Italian seasoning
- ¾ tsp pepper, divided
- 6 Tbsp olive oil, divided
- 3 cloves garlic, sliced
- 2 (16-oz) cans butter beans, drained and rinsed
- 1½ cups freshly grated Parmesan cheese, divided
- 6 Tbsp vegetable broth
- ¼ cup chopped fresh parsley
Instructions
- Sprinkle mushrooms with Italian seasoning and ¼ tsp pepper; cook in 3 Tbsp hot oil in a large skillet over medium-high heat 10 minutes or until browned and tender.
- Meanwhile, sauté garlic in 3 Tbsp hot oil in a small skillet 2 to 3 minutes or until lightly browned and fragrant.
- Process garlic oil, beans, 1 cup cheese, broth, and ½ tsp pepper in a food processor or blender until smooth, scraping sides as needed. Heat bean mixture in a saucepan over medium heat 5 minutes or until thoroughly heated.
- Serve mushrooms over butter bean mash; sprinkle with ½ cup cheese and parsley.
Side Dish Ingredients
- 2 red bell peppers, sliced
- 2 zucchini, quartered
- 2 yellow squash, quartered
- 1 red onion, sliced
- 3 Tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp salt
Side Dish Instructions
- Preheat oven to 450°F. Toss together all ingredients on 1 or 2 large rimmed baking sheets; spread in a single layer. Roast 10 to 15 minutes or until vegetables are tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
349
|
101
|
450
|
| Fat (g) | 20 | 7 | 27 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 15 | 2 | 17 |
| Carb (g) | 31 | 9 | 40 |
| Fiber (g) | 9 | 2 | 11 |
| Sodium (mg) | 685 | 203 | 888 |
Quick & Healthy Meal Plan
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