Creamy Butter Bean Mushroom Skillet

Tender butter beans, browned mushrooms, and fresh spinach simmer in a savory broth before being finished with cream cheese for a rich, satisfying vegetarian skillet meal.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 tablespoons olive oil
• 8 ounces cremini mushrooms
• 0.75 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 3 cloves garlic
• 1 teaspoon dried thyme
• 2 15-ounce cans butter beans
• 1 cup vegetable broth
• 4 ounces cream cheese
• 2 cups baby spinach
• 1 tablespoon lemon juice

Cooking instructions

1. Drain and rinse the butter beans. Clean the mushrooms and slice them. Chop the garlic. (about 5 min)
2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until deeply browned and their moisture has evaporated, 6 to 8 minutes. (about 8 min) — Medium-high heat
3. Season with the salt and black pepper. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. (about 1 min) — Medium-high heat
4. Add the butter beans and vegetable broth. Bring to a gentle simmer, then cook uncovered for 8 minutes, stirring occasionally, until the broth is slightly reduced and the beans are hot. (about 8 min) — Gentle simmer
5. Reduce the heat to low. Add the cream cheese in small pieces and stir until completely melted and the sauce is smooth, 2 to 3 minutes. (about 3 min) — Low heat
6. Add the spinach and stir until just wilted, about 1 minute. Stir in the lemon juice, taste, and adjust the seasoning before serving. (about 1 min) — Low heat