Creamy Mushrooms and Butter Beans

Creamy mushrooms and butter beans simmered with garlic, broth, cream cheese, and Parmesan for an easy vegetarian stovetop main dish.

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

Ingredients

• 16 oz mushrooms
• 2 15-ounce cans butter beans
• 3 cloves garlic
• 2 tablespoons olive oil
• 1 cup vegetable broth
• 0.5 cup cream cheese
• 0.333 cup parmesan cheese
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 teaspoon fresh thyme

Cooking instructions

1. Clean and slice the mushrooms. Drain and rinse the butter beans. Mince the garlic. (about 5 min)
2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, salt, and pepper, then cook for 7 to 9 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden brown. (about 9 min) — Medium-high heat
3. Stir in the garlic and cook for 30 seconds, until fragrant. (about 1 min) — Medium heat
4. Add the butter beans and broth. Bring to a simmer and cook for 4 minutes, stirring gently. (about 4 min) — Simmer
5. Stir in the cream cheese, Parmesan, and thyme. Simmer for 3 to 5 minutes, stirring, until the cheese melts and the sauce is thick and creamy. (about 5 min) — Low simmer
6. Taste and adjust the seasoning. Serve hot. (about 1 min)