Ingredients

The following ingredients have 2 Servings
  • 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
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 4 basil leaves (thinly sliced)
  • 1 whole wheat English muffin (split)

Instruction

  • 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.