Succotash with Mushrooms and Romano
Elevate your dinner table with this vibrant and flavorful Succotash with Mushrooms and Romano, a modern twist on the classic Southern favorite. This hearty dish blends tender lima beans, sweet corn, and velvety baby bella mushrooms, cooked to golden perfection and brightened with red bell pepper and fragrant thyme. The richness of grated Romano cheese melts seamlessly into the medley, while a garnish of fresh parsley adds the perfect pop of freshness. Quick to prepare in under 40 minutes, this recipe makes a delightful side dish or a satisfying vegetarian main course. Perfect for any season, it’s a wholesome and colorful way to pack your plate with nutrients and irresistible flavor.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 8 ounces baby bella mushrooms, sliced
- 2 cups sweet corn kernels (fresh or frozen)
- 1.5 cups lima beans (frozen or canned, drained and rinsed)
- 1 medium red bell pepper, diced
- 1 medium shallot, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 cup Romano cheese, grated
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat a large skillet over medium heat and add the olive oil and butter. Once the butter is melted, add the sliced mushrooms.
Cook the mushrooms for 5-7 minutes, stirring occasionally, until they release their moisture and are golden brown. Remove them from the skillet and set aside.
In the same skillet, add the shallot and red bell pepper. Sauté for 3-4 minutes until the vegetables are softened.
Add the garlic, fresh thyme, and a pinch of kosher salt to the skillet. Cook for an additional 1-2 minutes until fragrant.
Stir in the sweet corn and lima beans and cook for 5-6 minutes, stirring occasionally, until heated through.
Return the cooked mushrooms to the skillet and stir to combine. Season the mixture with the remaining kosher salt and black pepper.
Remove the skillet from the heat and stir in the grated Romano cheese until evenly distributed.
Transfer the succotash to a serving platter or bowls and garnish with fresh parsley. Serve warm as a side dish or a light main course.
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 2634 mg | 115% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 9.4 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1228 mg | 94% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1134 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
