Smoky Cannellini Bean & Roasted Mushroom Skillet with Garlic-Thyme Oil
This speedy one-pot vegetarian skillet combines creamy cannellini beans and deeply savory mushrooms, finished with a fragrant garlic-thyme oil for a burst of flavor. Perfect for a hearty, protein-packed meal in under 15 minutes.
- 3 tbsp olive oil
- 12 oz cremini mushrooms, sliced
- 3 cloves garlic cloves, thinly sliced
- 1 tbsp fresh thyme leaves
- 1 tsp smoked paprika
- 2 cups cannellini beans, drained and rinsed
- 2 cups baby spinach
- 1 tbsp lemon juice
- 0.75 tsp salt
- 0.25 tsp black pepper
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Instructions
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and releasing moisture, about 4 minutes.
⏱️ 4 minutes 🌡️ Medium-highPush mushrooms to the side. Add remaining 1 tablespoon olive oil, garlic, and thyme to the empty space. Sauté until fragrant, about 1 minute.
⏱️ 1 minute 🌡️ Medium-highStir in smoked paprika, cannellini beans, salt, and pepper. Cook together for 2 minutes until beans are warmed through.
⏱️ 2 minutes 🌡️ MediumAdd spinach and lemon juice. Stir until spinach wilts, about 1 minute, then remove from heat and serve immediately.
⏱️ 1 minute 🌡️ MediumAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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