TUSCAN WHITE BEAN SALAD RECIPE

canned white beans

🥗Healthier: dried white beans

💰Cheaper: canned chickpeas

Chickpeas are often less expensive and provide a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

Remove the stem and gills from 4 portobello mushrooms using a spoon and ensure they are clean without washing them.

In a bowl, combine 1 tablespoon of olive oil, 1 teaspoon of aged balsamic vinegar, 1/4 teaspoon of salt, and 1/8 teaspoon of cracked pepper.

Finely chop the leaves off 2 sprigs of thyme to yield 1/4 teaspoon and add to the bowl.

Add 1/2 teaspoon of crushed garlic (from 1-2 cloves) to the bowl.

Finely chop cilantro until you have 1 teaspoon and add it to the bowl.

Cut both ends off of a shallot and finely chop to yield 1 tablespoon, then add to the bowl.

Add 1 teaspoon of chopped fresh basil to the bowl and mix all the ingredients together.

Coat the portobello mushrooms thoroughly with the seasoning mixture.

Place the coated mushrooms on a sheet pan lined with parchment paper.

Wash and dry 1 cup of grape tomatoes, then slice them in half and add to the bowl with the remaining seasoning, mixing to coat them.

Transfer the coated tomatoes to the sheet pan next to the mushrooms.

Add 2 ounces of separated prosciutto to the sheet pan.

Roast the mushrooms, tomatoes, and prosciutto in the oven at 400 degrees Fahrenheit for 8 to 10 minutes.

Rinse and drain 15 ounces of cannellini beans and add them to a bowl.

Once the roasted tomatoes have cooled, crumble the prosciutto and add it to the bowl with the beans.

Grate 1/2 ounce of aged parmesan cheese and add it to the bowl, then combine all ingredients.

Optionally, stuff the portobello mushrooms with the bean salad mixture and top with more grated parmesan cheese, prosciutto, and chopped herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary