This green miso white bean gratin is essentially a dressed-up bean casserole but fully ready to be a centerpiece. Instead of leaning beige and cozy, it goes bold and vibrant thanks to a bright green sauce made from spinach, basil, miso, and cream.
Creamy white beans and golden mushrooms form the base, while the miso-laced green sauce brings depth, color, and umami. Everything gets finished with a blanket of cheesy, crunchy breadcrumbs and sesame seeds for texture. While the dish is entirely vegetarian, it has the stage presence of a traditional main and holds its own beautifully at a dinner party or holiday table.
Green Miso White Bean Gratin
A vibrant green miso white bean gratin made with mushrooms, a creamy spinach-basil miso sauce, and a crispy sesame breadcrumb topping. A vegetarian main dish with bold color, rich flavor, and satisfying texture.
Servings: 8
Ingredients
Gratin Base
- ¼ cup extra-virgin olive oil plus more for serving
- 10 –15 oz mushrooms sliced
- 5 garlic cloves grated
- 3 15-oz cans white beans, rinsed and drained (about 4½ cups)
Green Miso Sauce
- 2 cups baby spinach
- 1½ cups fresh basil leaves
- 2 tablespoons white miso paste
- ½ cup water
- ½ cup heavy cream
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- Kosher salt and black pepper to taste
Topping
- 1 cup panko breadcrumbs
- 1 cup freshly grated Pecorino Romano
- 2 tablespoons olive oil
- ¼ cup sesame seeds
Instructions
- Preheat the oven to 425°F. Lightly oil a 9×13-inch baking dish and set aside.
- Cook the mushrooms: Heat the olive oil in a skillet over medium-high heat. Add the mushrooms and season with salt. Cook for 6–8 minutes, until deeply golden. Remove from heat and stir in the grated garlic.
- Make the green miso sauce: In a blender or food processor, combine the spinach, basil, miso paste, water, heavy cream, olive oil, and lemon juice. Blend until smooth and bright green. Season generously with salt and black pepper.
- Assemble the gratin: Add the cooked mushrooms, garlic, and white beans to the prepared baking dish. Pour the green miso sauce over the mixture, stir to combine, and smooth the top.
- Make the topping: In a bowl, mix together the panko breadcrumbs, Pecorino Romano, olive oil, and sesame seeds. Sprinkle evenly over the gratin.
- Bake for 25 minutes, until bubbling and deeply golden on top.
- Let rest for 5–10 minutes before serving.
- Finish with Greek yogurt or labneh, a drizzle of olive oil, and flaky salt.
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