Creamy White Bean & Mushroom Tuscan Skillet

A cozy, creamy (but light) Italian-inspired skillet packed with savory mushrooms, tender white beans, and bright spinach in a garlic herb sauce.

Ingredients

Protein Base

• 2 cans (15 oz each) cannellini beans, drained & rinsed

• 1 cup low-fat cottage cheese (blended smooth)

• ½ cup grated Parmesan (or part-skim mozzarella)

Vegetables

• 2 cups cremini mushrooms, sliced

• 1 small yellow onion, diced

• 3 cloves garlic, minced

• 2 cups baby spinach

• ½ cup sun-dried tomatoes (packed in water), chopped

Liquids & Flavor

• ¾ cup low-sodium vegetable or chicken broth

• 1 tbsp olive oil

• 1 tsp dried oregano

• ½ tsp dried thyme

• ¼ tsp crushed red pepper flakes

• Salt & black pepper to taste

Optional for Serving

• Fresh basil

• Squeeze of lemon

• Serve over high-protein pasta, quinoa, or toasted sourdough

Directions

1. Sauté Aromatics
   Heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds.

2. Cook Mushrooms
   Add sliced mushrooms and cook 5–6 minutes until browned and moisture cooks off.

3. Build the Sauce
   Stir in oregano, thyme, red pepper flakes, and sun-dried tomatoes.
   Add broth and bring to a gentle simmer.

4. Add Beans & Creaminess
   Stir in cannellini beans and blended cottage cheese. Simmer 5 minutes until thickened and creamy.

5. Finish with Greens & Cheese
   Fold in spinach until wilted. Stir in Parmesan. Adjust salt and pepper.

6. Serve
   Garnish with fresh basil and a squeeze of lemon.