106
Photo, Erik Putz.
On busy nights one-pan wonders bring big flavours to the dinner table (with less mess!)
3 tbsp olive oil, divided
2 227-g pkg cremini mushrooms, quartered (6 cups)
1 medium onion, chopped
2 garlic cloves, minced
1/4 tsp salt
1/4 tsp pepper
1 1/4 cups no-salt-added vegetable broth
3 cups canned white beans, drained and rinsed (about 1 1/2 cans)
4 cups chopped Swiss chard
1/2 cup panko
1/2 cup finely grated parmesan, (optional)
2 tbsp chopped parsley
PREHEAT oven to 425F.
HEAT 2 tbsp of the oil in a large oven-safe frying pan over medium-high. Add mushrooms and cook until they start to brown, 9 min. Reduce to medium and add onion, garlic, salt and pepper. Cook until softened, 5 min. Add broth, stirring up brown bits from pan bottom. Add beans and bring to a boil. Reduce to medium-low and simmer about 8 min. Stir in Swiss chard and cook until wilted, 2 min.
COMBINE panko, parmesan, parsley and remaining 1 tbsp of oil in a small bowl. Sprinkle over bean mixture. Bake until top is golden, 8 to 10 min.
Calories 407, Protein 24g, Carbohydrates 62g, Fat 11g, Fibre 15g, Sodium 227mg.
Excellent source of folate.
Kitchen Tip: Resist the urge to stir mushrooms too frequently. Leaving them in contact with the hot pan will allow them to brown and build flavour.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.