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Whip up this flavorful Mushroom, Tomato and Bean Ragout Recipe, and ladle it over a toasted English muffin for a healthy and easy vegan meal. 246 calories and 4 Weight Watchers Freestyle SP
"Is it really necessary to be that dramatic?" I asked my 9-year old as he held the package of mushrooms at arm's length while the other hand pinched his nose closed. My whole family claims that they are "allergic" to mushrooms. Typically this wouldn't be a problem. I get it. Everyone has their likes and dislikes.
But mushrooms are my favorite vegetable! Doesn't that mean that everyone else should like them, too?! You know, as a public service to the lady of the house. Or something like that.
As the main cook in the family, I could dice them up into miniscule pieces and slip them into sauces and pilafs. However, that would just lead to dirty looks and conspiratorial whispers.
Instead, I do what any rational person would do. I buy mushrooms by the pound and cook them in massive batches, eating them with nothing but a sprinkle of soy sauce and cayenne pepper, preferably when no one else is around to make faces or plug their noses.
This recipe was inspired by a Costco-sized portion of mushrooms that sat in my fridge, begging to be used. I ate it as a protein-packed, healthy lunch, but it can easily be served as a vegetarian (actually, vegan) dinner, complete with a green salad.
The tender mushroom, tomato and bean ragout, flavored with balsamic vinegar and fresh basil, is ladled over a golden brown, toasted whole wheat English muffin. It's a knife and fork kind of meal, and satisfies with a good dose of fiber and protein.
The bean ragout:
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.
I throw everything into my Everyday Pan (which can go straight from stovetop/oven to table) and let it simmer until done. I truly use this pan at least 4 times per week.
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.
Other healthy vegetarian recipes:
Southwestern Stuffed Mushroom with Cumin Black Beans {Cookin' Canuck}
{Cookin' Canuck}
Mushroom & Stout Pot Pies with Sweet Potato Crusts {The First Mess}
Grape & Avocado Salad {Eating Made Easy}
***NOTE: Not all English muffins are vegan. Be sure to check the ingredients list.
Printable Recipe
Mushroom, Tomato & Bean Ragout Recipe On English Muffin
Whip up this flavorful Mushroom, Tomato and Basil Ragout Recipe, and ladle it over a toasted English muffin for a healthy and easy vegan meal. 246 calories and 4 Weight Watchers Freestyle SP
5 from 2 votes
Print Pin Rate
Course: Entrees
Cuisine: Italian
Keyword: Healthy Dinner Recipes, Vegan, Vegetarian
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 2 Servings
Calories: 246.4kcal
Author: Dara Michalski | Cookin' Canuck
Ingredients
- 2 teaspoons olive oil divided
- 1 shallot minced
- 8 ounces crimini Baby Bella mushrooms, sliced
- 1 medium tomato chopped
- 1 cup cannellini beans drained and rinsed
- 1 tablespoon + 2 teaspoons balsamic vinegar
- ¼ teaspoon pepper
- ⅛ teaspoon 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.
Notes
Weight Watchers Points: 4 (Freestyle SmartPoints), 6 (Points+)
Nutrition
Serving: 1Cup Ragout + ½ English Muffin | Calories: 246.4kcal | Carbohydrates: 39.3g | Protein: 13.9g | Fat: 5.1g | Saturated Fat: 0.7g | Sodium: 537.9mg | Fiber: 10.8g | Sugar: 4.7g
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
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Reader Interactions
Comments
BettyRocker
So tonight I googled "mushrooms and English muffins" (I had a pile of mushrooms about to go, and my husband made homemade sourdough English muffins this weekend). This recipe was such a satisfying and easy dinner! It will definitely be a go-to from now on. Thanks!Reply
Frances
I love things like this--very good easy--I add an egg!
Thank youDara
Love the idea of adding an egg! I'm so glad you enjoyed it.
Reply
Jennie @themessybakerblog
I, too, live in a household that doesn't like 'shrooms. I have to sneak them into the house and eat them before anyone notices. This ragout looks amazing.
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Pretend Chef
I'm still loving the concept of Meatless Monday and think this would make for the perfect lunch option since my family despise mushrooms as well and I like to enjoy my meals without the looks of disgust.
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Bill
I like to fry up a bunch of sliced onions in a tiny bit of olive oil in a non-stick pan. When caramelized, I put them in plastic container(s) and put in the fridge and/or freeze the. What a time saver!
Reply
Bianca @ Confessions of a Chocoholic
After all the holiday indulgences, I've been craving for vegetarian meals - this is perfect! Happy New Year!
Reply
Tieghan
My family is the same way. No mushrooms!! It is terrible!
This looks so elegant, but so simple and I love that. What a great meal!
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Nutmeg Nanny
Yum, such a perfect combination of ingredients 🙂 can't wait to try this!
Reply
Kirsten
Dara,
My kids would say the same thing to me, so mushrooms are our date night meals. My spouse and I would love this concoction.
Thanks!Reply
Laura (Tutti Dolci)
I love mushrooms, what a wonderful ragout!
Reply
Norma | Allspice and Nutmeg
I love mushrooms as well. I don't know any kid that likes mushrooms, but then they grow up. 🙂 And this recipe sounds wonderfully tasty.
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Katrina @ WVS
Ha! I'm a big mushroom lover now, but when I was younger I HATED them!! And the reaction of your boys totally makes me think of myself and my mom! Hopefully everyone gets on the mushroom train soon! 'cause this looks delicious!
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Liz @ The Lemon Bowl
This is such a brilliant idea and a good reminder to get mushrooms at Costco!!! Fortunately, my husband LOVES them! Wish I could say the same for cucumbers and tomatoes. 🙂
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Dara (Cookin' Canuck)
Thanks, Liz. I always load up on mushrooms at Costco. Cucumber and tomatoes, huh? I guess Greek salad is out in your house. 🙂
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Taylor @ FoodFaithFitness
Haha love your sons mushroom reaction! I never used to like 'em either, but now I can't.stop.eating.mushrooms!
Love the addition of the basil and balsamic vinegar here...this sounds like the perfect, easy meal! Pinned!Reply
Dara (Cookin' Canuck)
Thanks, Taylor. I'm hoping that my kids will change their minds as they get older. Fingers crossed!
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