This Tuscan Portobello Stew is vegetarian, but you'll be hard-pressed to find anyone, meat-eater or otherwise, who doesn't love it. Did you know the portobello is really a brown crimini mushroom? Once the little crimini grows up to be about 4" - 6" in diameter, it becomes a portobello. The portobello in Northern Italy is called "cappellone" which means "big hat". This stew is wonderfully rich, but only has about 310 calories per serving. I suppose adding the big hunk of crusty bread might take it over the edge! The recipe calls of dried herbs, but I used fresh.
Prep: 20 mins
Cook: 20 mins
Yields: 4 Servings
Ingredients
2 large portobello mushrooms, coarsely chopped
1 medium onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
½ cup white wine or vegetable broth
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped fresh kale
1 bay leaf
1 teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried rosemary, crushed
¼ teaspoon salt
¼ teaspoon pepper
2 cans (15 ounces each) cannellini beans, rinsed and drained
Directions
1In a large skillet, sauté the mushrooms, onion and garlic in oil until tender. Add the wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, kale and seasonings. Bring to a boil. Reduce heat; cover and simmer for 8 - 10 minutes. Add beans; heat through. Discard bay leaf.