Mushroom, Tomato & Bean Ragout Recipe On English Muffin
Whip up this flavorful Mushroom, Tomato and Basil Ragout Recipe, and ladle it over a toasted English muffin for a healthy and easy vegan meal. 246 calories and 4 Weight Watchers Freestyle SP
Servings: 2 Servings
Calories: 246.4kcal
Ingredients
- 2 teaspoons olive oil divided
- 1 shallot minced
- 8 ounces crimini Baby Bella mushrooms, sliced
- 1 medium tomato chopped
- 1 cup cannellini beans drained and rinsed
- 1 tablespoon + 2 teaspoons balsamic vinegar
- ¼ teaspoon pepper
- ⅛ teaspoon salt
- 4 basil leaves thinly sliced
- 1 whole wheat English muffin split
Instructions
- Heat 1 teaspoon olive oil in a large nonstick skillet set over medium heat. Add the shallots and cook until the shallots are just tender, about 2 minutes.
- Add the remaining 1 teaspoon olive oil, then stir in the mushrooms and tomatoes. Cook until the vegetables are starting to soften, about 2 minutes.
- Add the cannellini beans and cook for additional 4 minutes.
- Stir in the balsamic vinegar, pepper, salt and basil.
- Toast English muffin halves and transfer to 2 plates. Top each English muffin half with 1 cup of the mushroom ragout. Serve.
Notes
Weight Watchers Points: 4 (Freestyle SmartPoints), 6 (Points+)
Nutrition
Serving: 1Cup Ragout + ½ English Muffin | Calories: 246.4kcal | Carbohydrates: 39.3g | Protein: 13.9g | Fat: 5.1g | Saturated Fat: 0.7g | Sodium: 537.9mg | Fiber: 10.8g | Sugar: 4.7g
