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Yield: 4 servings
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RECIPE INGREDIENTS
| 10 ounces fresh white mushrooms, quartered (about 3 cups) |
| 1 jar (about 7 ounces) roasted red peppers, drained, cut in strips (about 3/4 cup) |
| 1 can (about 15 ounces) 50% less sodium cannellini (white kidney) beans, rinsed and drained |
| 1 can (about 15 ounces) 50% less sodium red kidney beans, rinsed and drained |
| 1 can (about 15 ounces) black beans, rinsed and drained |
| 2 ribs celery, sliced (1 cup) |
| 1/2 cup coarsely shredded Parmesan cheese, divided |
| 3/4 cup homemade or prepared Italian salad dressing, no salt added |
| 1/4 cup chopped fresh parsley |
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DIRECTIONS
In a large bowl combine mushrooms, peppers, the three kinds of beans, celery and 1/4 cup of the cheese. Add dressing and parsley; toss to coat well. Stir in parsley. Serve topped with remaining cheese.
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Variations: To make this a main dish, add cooked chicken, sliced pepperoni, kielbasa or ham.
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Recipe reprinted by permission of Mushroom Council. All rights reserved.
Date Added: 01/12/2009
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