Mushroom, Tomato & Bean Ragout Recipe on English Muffin (2024)

Published: Jan 3, 2014 · Modified: Jun 21, 2019 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 17 Comments

Whip up this flavorful Mushroom, Tomato and Bean 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

"Is it really necessary to be that dramatic?" I asked my 9-year old as he held the package of mushrooms at arm's length while the other hand pinched his nose closed. My whole family claims that they are "allergic" to mushrooms. Typically this wouldn't be a problem. I get it. Everyone has their likes and dislikes.

But mushrooms are my favorite vegetable! Doesn't that mean that everyone else should like them, too?! You know, as a public service to the lady of the house. Or something like that.

As the main cook in the family, I could dice them up into miniscule pieces and slip them into sauces and pilafs. However, that would just lead to dirty looks and conspiratorial whispers.

Instead, I do what any rational person would do. I buy mushrooms by the pound and cook them in massive batches, eating them with nothing but a sprinkle of soy sauce and cayenne pepper, preferably when no one else is around to make faces or plug their noses.

This recipe was inspired by a Costco-sized portion of mushrooms that sat in my fridge, begging to be used. I ate it as a protein-packed, healthy lunch, but it can easily be served as a vegetarian (actually, vegan) dinner, complete with a green salad.

The tender mushroom, tomato and bean ragout, flavored with balsamic vinegar and fresh basil, is ladled over a golden brown, toasted whole wheat English muffin. It's a knife and fork kind of meal, and satisfies with a good dose of fiber and protein.

The bean ragout:

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.

I throw everything into my Everyday Pan (which can go straight from stovetop/oven to table) and let it simmer until done. I truly use this pan at least 4 times per week.

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.

Other healthy vegetarian recipes:

Southwestern Stuffed Mushroom with Cumin Black Beans {Cookin' Canuck}
{Cookin' Canuck}
Mushroom & Stout Pot Pies with Sweet Potato Crusts {The First Mess}
Grape & Avocado Salad {Eating Made Easy}

***NOTE: Not all English muffins are vegan. Be sure to check the ingredients list.

Printable Recipe

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