Home » Dinner » Mushroom Parmesan with Sauteed Spinach and Cannellini Beans

Mushroom Parmesan with Sauteed Spinach and Cannellini Beans

Mushroom Parm close up

Serves 1

1 portobella mushroom

1/4 cup Italian breadcrumbs

1/2 cup spaghetti sauce

2 tbsp parmesan cheese, shredded

2 hand full baby spinach

1/4 cup cannellini beans, pre-cooked

1 clove garlic, pressed

1 tsp dried basil

1tsp olive oil

Directions

Preheat oven to 350 degrees. In a medium size bowl mix breadcrumbs, basil and 1 tbsp of cheese. Rub 1 tsp of olive oil over mushroom and place in bowl, coating the mushroom with breadcrumbs.  Place mushroom on baking sheet and bake for 35 minutes. Remove from oven and top with 1/4 cup of spaghetti sauce and remaining cheese and bake additional 10 minutes. Cooking times may very defending on how large the portobella mushroom is, pierce with a fork to check tenderness.

Sautee spinach, beans and garlic in 1 tsp of water, stirring frequently for 2-3 minutes until spinach is wilted.

To plate: Place remaining sauce in a medium bowl, mushroom on top of sauce and spoon the spinach mix on the side. This dinner will make you feel cozy from the inside out, I hope you enjoy!

Mushroom Parmesan

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