Parmesan Mushrooms and Mashed Butter Beans
Roasted Vegetables
Ingredients
- 2 (8-oz) pkg sliced baby portobello mushrooms
- ½ tsp Italian seasoning
- ½ tsp pepper, divided
- 3 Tbsp olive oil, divided
- 2 cloves garlic, minced
- 1 (16-oz) can butter beans, drained and rinsed
- ¾ cup freshly grated Parmesan cheese, divided
- 2 Tbsp low-sodium vegetable broth
- 2 Tbsp chopped fresh parsley
Instructions
- Sprinkle mushrooms with Italian seasoning and ¼ tsp pepper; cook in 2 Tbsp hot oil in a large skillet over medium-high heat 10 minutes or until browned and tender.
- Meanwhile, sauté garlic in 1 Tbsp hot oil in a small skillet 1 minute or until lightly browned and fragrant.
- Process garlic oil, beans, ½ cup cheese, broth, and ¼ 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 ¼ cup cheese and parsley.
Side Dish Ingredients
- 1 red bell pepper, sliced
- 1 zucchini, halved crosswise and quartered
- 1 yellow squash, halved crosswise and quartered
- ½ red onion, sliced
- 1½ Tbsp olive oil
- ½ tsp Italian seasoning
- ¼ tsp salt
Side Dish Instructions
- Preheat oven to 450°F. Toss together all ingredients on a rimmed baking sheet; spread in a single layer. Roast 10 to 15 minutes or until vegetables are tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
359
|
101
|
460
|
| Fat (g) | 20 | 7 | 27 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 16 | 2 | 18 |
| Carb (g) | 33 | 9 | 42 |
| Fiber (g) | 9 | 2 | 11 |
| Sodium (mg) | 743 | 203 | 946 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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- Seven Dinner Menus
- Matching Grocery List
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