Crispy-Topped Baked Mushrooms and Cannellini Beans

1. Heat Prep

Preheat the oven to 375°F (190°C).

2. Mushroom Sauté

In a large ovenproof skillet (12-inch), warm the olive oil over medium heat. Add the mushrooms, seasoning with salt and pepper. Stir occasionally, cooking until they begin to brown and crisp at the edges, about 7 to 10 minutes.

3. Aromatic Infusion

Add 1 tablespoon butter, shallot, garlic, and thyme to the skillet. Stir for about 1 minute until the shallot softens and the garlic becomes aromatic. Season with additional salt.

4. Bean Layering

Turn off the heat. Mix in the white beans until well combined, then sprinkle the feta cheese on top. Pour in the stock.

5. Feta Baking

Transfer the skillet to the oven. Bake for 13 to 15 minutes until the stock bubbles slightly and the feta softens.

6. Bread Crumb Coating

Melt 3 tablespoons of unsalted butter in a small saucepan over medium heat. Take off the heat, add the bread crumbs, and toss for even butter coverage. Season with salt and pepper.

7. Broil to Finish

After removing the skillet from the oven, switch to the broiler setting. Spread the buttery bread crumbs over the mushroom and bean mixture. Broil for 1 to 2 minutes until the bread crumbs turn golden and the feta crisps at the edges. Keep an eye on it to prevent burning.

8. Garnish and Serve

Sprinkle the chopped parsley over the top and serve directly from the pan.