Mushroom, Tomato & Basil Ragout Recipe On English Muffin
In this delectable dish, tender mushrooms, juicy tomatoes, and creamy cannellini beans come together with a savory balsamic vinegar glaze, all nestled on a toasted whole wheat English muffin. This hearty and flavorful meal is perfect for a satisfying brunch or a light dinner.
— Constant Cookbook
Ingredients
- 2 tsp olive oil, divided
- 1 shallot, minced
- 8 oz. crimini (Baby Bella) mushrooms, sliced
- 1 medium tomato, chopped
- 1 cup cannellini beans, drained and rinsed
- 1 tbsp plus 2 tsp balsamic vinegar
- 1/4 tsp pepper
- 1/8 tsp salt
- 4 basil leaves, thinly sliced
- 1 whole wheat English muffin, split
Instructions
- Heat 1 teaspoon olive oil in a large nonstick skillet set over medium heat. Add the shallots and cook until the shallots are just tender, about 2 minutes.
- Add the remaining 1 teaspoon olive oil, then stir in the mushrooms and tomatoes. Cook until the vegetables are starting to soften, about 2 minutes.
- Add the cannellini beans and cook for additional 4 minutes.
- Stir in the balsamic vinegar, pepper, salt and basil.
- Toast English muffin halves and transfer to 2 plates. Top each English muffin half with 1 cup of the mushroom ragout. Serve.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Serving Size: 1 Cup Ragout + 1/2 English Muffin
- Calories: 246.4 kcal
- Carbohydrate Content: 39.3 g
- Protein Content: 13.9 g
- Fat Content: 5.1 g
- Saturated Fat Content: 0.7 g
- Sodium Content: 537.9 mg
- Fiber Content: 10.8 g
- Sugar Content: 4.7 g
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