Wild Mushroom Baked Beans

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"Wild Mushroom Baked Beans engage the palate in a dynamic array of flavors. Simple to prepare, this dish combines pinto, Great Northern and kidney beans with wild mushrooms, seasoned with parsley and thyme."
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1 h servings 468 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 72.8g
  • 23%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 286 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat oil in a large skillet over medium heat. Saute shiitake mushrooms, portobello mushrooms, onion and garlic until tender, 8 to 10 minutes. Stir in flour; cook 1 to 2 minutes more.
  3. In a 2 quart casserole dish combine mushroom mixture with pinto beans, Great Northern beans, kidney beans, white wine and thyme.
  4. Bake, uncovered, in preheated oven for 45 minutes. Sprinkle with parsley before serving.


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I think this would be an okay side dish, but overall I wasn't too crazy about it (although I love mushrooms and beans). I might modify the dish to eliminate the white wine and add more spices a...

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