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Mushroom, Cannellini Bean and Leek Bake
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Mushroom, Cannellini Bean and Leek Bake

Mushroom, Cannellini Bean and Leek Bake

with Crispy Shallot-Panko Topping and Goat Cheese

This veggie bake, stuffed with cannellini beans, mushrooms and leeks, is ALL about the topping! Crunchy panko and shallots along with zippy goat cheese. It's a dinner best served on a wintery day, eaten while wearing a comfy sweater!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes


serving amount

200 g

Mixed Mushrooms

398 mL

Cannellini Beans

7 g


1 unit

Vegetable Broth Concentrate

2 tbsp

Tomato Sauce Base

113 g


1 tsp

Garlic Salt

1 tbsp

Worcestershire Sauce

113 g

Baby Spinach

¼ cup

Panko Breadcrumbs

(Contains Wheat)

28 g

Crispy Shallots

(Contains Wheat)

113 g

Leek, sliced

1 tbsp

Dijon Mustard

(Contains Mustard)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

28 g

Goat Cheese

(Contains Milk)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

3 tbsp


0.13 tsp


¼ tsp


½ tsp



Nutrition Values

Calories700 kcal
Fat43 g
Saturated Fat15 g
Carbohydrate65 g
Sugar12 g
Dietary Fiber14 g
Protein21 g
Cholesterol40 mg
Sodium1680 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Rolling Pin
Large Oven-Proof Pan
Medium Bowl
Measuring Spoons
Measuring Cups
Large Bowl



Before starting, preheat the broiler to high. Wash and dry all produce. Strip 1 tbsp thyme leaves from stems (dbl for 4 ppl), then roughly chop. Halve mushrooms, quarter if larger. Using a strainer, drain and rinse beans. Open one side of the package of crispy shallots. Using a rolling pin or heavy-bottomed pot, crush crispy shallots in their package until broken into small crumbs (or finely chop if you prefer).

Make panko-shallot topping

Heat a large oven-proof pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then panko, half the thyme and 1/4 tsp garlic salt (dbl for 4 ppl). Cook, stirring often, until panko is golden, 1-2 min. Transfer to a medium bowl, then add half the crispy shallots. Season with pepper, then stir to combine. Set aside.

Cook mushrooms

Heat 1 tbsp butter (dbl for 4 ppl) over medium-high in the same pan. When butter is melted, add mushrooms, remaining thyme and 1/2 tsp garlic salt (dbl for 4 ppl). Cook, stirring occasionally, until mushrooms soften, 2-3 min. Add Worcestershire sauce. Cook, stirring often, until liquid has been absorbed, 1-2 min. Season with pepper. Transfer mushrooms to a plate.

Cook bean-leek base

Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then leeks and mirepoix. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Add tomato sauce base, beans, broth concentrate and 1 cup water (dbl for 4 ppl), then stir to combine. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.

Broil topping

Top bean-leak base with mushrooms, then sprinkle with panko-shallot topping. Crumble goat cheese over top. (NOTE: If you don't have an oven-proof pan, transfer bean-leek base to a lightly-oiled 8x8-inch baking dish. For 4 ppl, use a 9x13-inch dish.) Broil in the middle of the oven until topping is browned and crispy, 2-3 min. (TIP: Keep an eye on it so it doesn't burn!) Once topping is crispy, set bake aside to cool for 3-5 min.

Finish and serve

While bake is cooling, whisk together Dijon, vinegar, 2 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) in a large bowl. Season with salt and pepper. Add spinach, then toss to combine. Divide mushroom, cannellini bean and leek bake and spinach salad between plates. Sprinkle remaining crispy shallots over salad.