White Beans with Mushrooms and Marinara
White beans make a fiber-filled swap for gnocchi in this cheesy, indulgent skillet full of white beans, mushrooms, and marinara.
Servings: 4
Ingredients
- 8 oz. mushrooms $2.29
- 2 Tbsp olive oil $0.32
- 1 pinch salt and pepper $0.05
- 2 cloves garlic $0.16
- 2 cups marinara (or more to your liking) $1.00
- 2 15oz. cans butter beans $2.00
- 1/2 tsp dried basil $0.05
- 1 pinch crushed red pepper $0.02
- 4 oz. mozzarella $0.65
Instructions
- Preheat the oven to 400ºF. Wash and slice the mushrooms. Add the mushrooms, olive oil, and a pinch of salt and pepper to a deep skillet. Sauté the mushrooms until they have wilted and all the moisture in the skillet has evaporated.
- While the mushrooms are sautéing, mince the garlic, drain and rinse the butter beans. Add the garlic to the skillet with the mushrooms and sauté for 2 minutes more.
- Add the rinsed butter beans, marinara, basil, and red pepper to the skillet. Stir everything to combine, then allow it to heat through, stirring occasionally.
- While the skillet is heating through, shred the mozzarella. Top the skillet with the mozzarella, then cover the skillet with foil. Transfer the skillet to the oven* and bake for 5-7 minutes, or until the cheese is melted.
- Once the cheese has melted, remove the foil, switch the oven to broil, and broil the skillet for a few minutes more to brown the cheese (watch closely, as browning can happen quickly with the broiler). Serve hot, with garlic bread for dipping!
Notes
*If you don't have an oven safe skillet, simply transfer the beans, mushrooms, and marinara to a casserole dish before baking with the cheese.
Nutrition
Serving: 1serving | Calories: 457.55kcal | Carbohydrates: 58.15g | Protein: 25.15g | Fat: 15.38g | Sodium: 946.05mg | Fiber: 11.98g