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free recipes >
rice, grains and beans >
recipe |
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| Mushroom & White Bean Ragout |
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| 1 1/2 lbs |
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fresh white mushrooms |
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| 3 Tbs |
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oil |
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| 1 cup |
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diced onion |
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| 1 1/2 tsp |
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Italian seasoning |
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| 3/4 tsp |
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salt |
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| 1 |
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can (15 to 19 ounces) white beans (cannellini),
rinsed and drained |
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| 1 |
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can (14.5 ounces) stewed tomatoes, lightly crushed |
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| 1/4 cup |
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Parmesan cheese |
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| 1 |
If mushrooms are large cut in halves.
In a large skillet over medium heat, heat oil until hot.
Add mushrooms, onion, Italian seasoning and salt; cook
until mushrooms are tender, stirring occasionally, about
6 minutes. |
| 2 |
Add stewed tomatoes and white beans
to skillet; heat through. Stir in Parmesan cheese. |
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| Servings: 6 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based
on a 2000 calorie diet. |
| Nutrition information
calculated from recipe ingredients. |
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| Amount
Per Serving |
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| Calories |
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234.65 |
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| Calories From Fat |
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76.98 |
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%
Daily Value |
| Total Fat 8.76g |
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13% |
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| Saturated Fat 1.84g |
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9% |
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| Cholesterol
3.28mg |
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1% |
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| Sodium
547.93mg |
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22% |
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| Potassium
1021.58mg |
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29% |
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| Carbohydrates
30.30mg |
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10% |
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| Dietary Fiber 6.55g |
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26% |
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| Protein
12.01g |
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24% |
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| Cooking Tips |
| Serve over hot steamed rice, or freshly cooked
pasta, if desired. |
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| Recipe Type |
| Main Dish, Vegetarian |
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| Recipe Source |
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