Mediterranean portobello, escarole, and bean toss

Total Time
42 min
19 min
23 min
Vibrant with the distinctive flavors of fresh thyme and basil, this popular beans-and-greens combination comes alive in this easy recipe that takes less than 20 minutes of prep time. Portobello mushrooms are an earthy, versatile mushroom that is often used as a hearty meat substitute, and they pair well with the beans and fresh vegetables in this dish. Leafy green escarole has a pleasantly bitter taste. Be sure to choose firmly packed heads with vibrant, unblemished leaves. The white ribs and heart in the middle as well as the light green inner leaves are bitter-sweet, making them ideal for raw preparations like this salad, while the darker outer leaves are more bitter. You can substitute spinach for the escarole, if you like.


Olive oil

2 tsp

Portabella mushrooms

6 oz, (4 medium) cleaned and coarsely chopped

Red onion

1 large, sliced

Plum tomato

2 cup(s), chopped, chopped


2 clove(s), minced

White wine

¼ cup(s), dry

Fresh thyme

1 Tbsp, fresh, chopped or 1 teaspoon dried


¾ pound(s), cleaned and coarsely chopped

Canned cannellini beans

19 oz, (white kidney) beans, rinsed and drained

Vegetable broth

1 cup(s)


¼ cup(s), fresh, chopped

Cooked orzo

2 cup(s), hot, (about 6 ounces dry)

Grated Parmesan cheese

2 Tbsp


  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and onion. Cook, stirring occasionally, until softened, about 8 minutes.
  2. Add the tomatoes, garlic, wine, and thyme to the skillet; bring to a boil. Reduce the heat and simmer, uncovered, until the tomatoes are soft and the wine evaporates, about 5 minutes.
  3. Add the escarole, beans, and broth; bring to a boil, stirring to help wilt the escarole. Reduce the heat and simmer, covered, until the escarole is just tender, about 5 minutes. Remove from the heat and stir in the basil. Serve with the orzo and sprinkle with the cheese. Yields 1 cup stew, 1⁄2 cup orzo, and 1⁄2 tablespoon cheese per serving.