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YIELD: 6 Portions

• 1.50 pounds fresh white mushrooms
• 3.00 tablespoons oil
• 1.00 cup diced onion
• 1.50 teaspoons Italian seasoning
• 0.75 teaspoon salt
• 1.00 can (14.5 ounces) stewed tomatoes, lightly crushed
• 1.00 can (15 to 19 ounces) white beans (cannellini), rinsed and drained
• 0.25 cup Parmesan cheese

If mushrooms are large cut in halves.

In a large skillet over medium heat, heat oil until hot.

Add mushrooms, onion, Italian seasoning and salt; cook until mushrooms are tender, stirring occasionally, about 6 minutes.

Add stewed tomatoes and white beans to skillet; heat through.

Stir in Parmesan cheese.

Serve over hot steamed rice, or freshly cooked pasta, if desired.

The Mushroom Council (


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