Servings: 4

8 oz. mushrooms 8 oz. mushrooms
2 Tbsp olive oil 2 Tbsp olive oil
1 pinch salt and pepper 1 pinch salt and pepper
2 cloves garlic 2 cloves garlic
2 cups marinara (or more to your liking) 2 cups marinara (or more to your liking)
2 15oz. cans butter beans 2 15oz. cans butter beans
1/2 tsp dried basil ½ tsp dried basil
1 pinch crushed red pepper 1 pinch crushed red pepper
4 oz. mozzarella 4 oz. mozzarella

Preheat the oven to 400ºF.
Wash and slice the mushrooms. Add the mushrooms, olive oil, and a pinch of salt and pepper to a deep skillet.
Sauté the mushrooms until they have wilted and all the moisture in the skillet has evaporated.
While the mushrooms are sautéing, mince the garlic, drain and rinse the butter beans. Add the garlic to the skillet with the mushrooms and sauté for 2 minutes more.
Add the rinsed butter beans, marinara, basil, and red pepper to the skillet. Stir everything to combine, then allow it to heat through, stirring occasionally.
While the skillet is heating through, shred the mozzarella. Top the skillet with the mozzarella, then cover the skillet with foil.
Transfer the skillet to the oven* and bake for 5 to 7 minutes, or until the cheese is melted.
Once the cheese has melted, remove the foil, bake 5 more minutes
Serve hot, with garlic bread for dipping

*If you don't have an oven safe skillet, simply transfer the beans, mushrooms, and marinara to a casserole dish before baking with the cheese.  *If you don't have an oven safe skillet, simply transfer the beans, mushrooms, and marinara to a casserole dish before baking with the cheese.