Mushroom and Bean Stew

This delicious stovetop Mushroom and Bean Stew has mushrooms, Cannellini beans, and tomatoes flavored with onions, garlic, and herbs. The stew makes a great meatless meal that’s also gluten-free; serve over rice or cauliflower rice if you like.

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This delightful Mushroom and Bean Stew was delicious, easy to make, and if you left off the Parmesan this recipe could easily be vegan. Whether you’re a strict vegetarian or someone who likes to eat meatless meals part of the time, I promise this is a delicious option for a plant-based meal!

You can eat the tasty mushroom stew with beans and tomatoes over brown rice like I did, or serve over cauliflower rice if you’d like a few less carbs. And don’t skip the ground fennel, which was one of the flavors that I thought really made this interesting.

What ingredients do you need for this recipe?

• Olive Oil (affiliate link)
• onions
• Minced Garlic (affiliate link)
• Dried Thyme (affiliate link)
• ground fennel (affiliate link) seed
• Dried Sage (affiliate link)
• Cremini mushrooms
• canned vegetable broth (affiliate link)
• canned Cannellini beans
• canned petite dice tomatoes
• fresh parsley
• salt and fresh ground black pepper to taste
• freshly grated Parmesan Cheese or Vegetarian Parmesan (optional, but good)

What mushrooms can you use for the Mushroom and Bean Stew?

I’m a fan of brown Cremini Mushrooms and that’s what I used for this stew. But any mushrooms you prefer will be fine.

What beans did we use for the Mushroom and Bean Stew?

We used Cannellini Beans for this recipe, which are white kidney beans. Those are creamy and good, but you can use any type of white bean you prefer.

Want a mushroom stew that’s lower in carbs?

The canned beans are the highest carb ingredient in this mushroom stew. If you want a version that’s lower in carbs, replace those with a low-carb vegetable like zucchini or cauliflower.

How to Make Mushroom Stew:

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Saute onions, garlic, and herbs until the onions are soft and starting to brown.
2. While onions cook, wash and trim mushrooms, then cut into quarters (or sixths if the mushrooms are large.)
3. Add mushrooms and vegetable broth to the pan with onions, cover and simmer 5-6 minutes.
4. After mushrooms have cooked 5-6 minutes, add drained beans, tomatoes and juice, and 1/2 cup chopped parsley.
5. Cover again and simmer 10 minutes more.
6. Season to taste with salt and fresh ground black pepper.
7. Serve hot, over brown rice or cauliflower rice.
8. This is great topped with freshly-grated Parmesan Cheese or Vegetarian Parmesan but if you skip the cheese the recipe will be Vegan and dairy-free.

More Meatless Main Dishes:

• Mexican Red Lentil Stew
• Moroccan Chickpea Stew
• Cheesy Vegetarian Casserole with Cauliflower Rice

Weekend Food Prep:

This recipe for Mushroom and Bean Stew has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

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Yield: 4 servings

Mushroom and Bean Stew

Prep Time 45 minutes

Total Time 45 minutes

Mushroom and Bean Stew has brown mushrooms, Cannellini beans, tomatoes, onions, garlic, and herbs, and this makes a great meatless meal that will be vegan if you skip the Parmesan.

Ingredients

• 1 1/2 T olive oil
• 2 medium onions, chopped
• 2 tsp. minced garlic
• 1 tsp. dried thyme
• 1 tsp. ground fennel seed
• pinch dried sage
• 1 lb. Cremini mushrooms, washed, trimmed, and cut in quarters (or sixths if the mushrooms are large.)
• 1/4 cup vegetable broth (see notes)
• one 15 oz. can Cannellini beans, rinsed
• one 14.5 oz. can petite diced tomatoes
• 1/2 cup finely chopped fresh parsley (see notes)
• salt and fresh ground black pepper to taste
• freshly grated Parmesan cheese or Vegetarian Parmesan for serving (optional, but good)

Instructions

1. Heat olive oil in a large heavy frying pan big enough to hold all the ingredients.
2. Add onion, garlic, thyme, fennel (affiliate link), and sage and cook, stirring a few times, until the onions are softened and starting to brown. This will take about 8 minutes.
3. While onions cook wash mushrooms, trim off woody stems, and cut mushrooms into quarters or sixths.
4. When onions are slightly browned, add mushrooms and 1/4 cup vegetable stock, and let simmer covered for 5-6 minutes, until mushrooms have shrunk somewhat and released their juice. (See note about reducing the vegetable broth for best flavor.)
5. While mushrooms cook. drain the beans into a colander placed in the sink and rinse with cold water until no more foam appears.
6. After mushrooms have cooked 5-6 minutes, add drained beans, tomatoes and juice from the can, and 1/2 cup chopped parsley to the pan.
7. Cover again and simmer 10 minutes more.
8. After 10 minutes the stew should be slightly thickened and flavors should be well-blended.
9. Season to taste with salt and fresh ground black pepper.
10. Serve hot, over brown rice or cauliflower rice, or just in a bowl as a meatless stew.

Notes

I think canned vegetable broth is sometimes rather flavorless, so I'd start with 1/2 cup and reduce it by simmering before adding to the recipe for more concentrated flavor. I used flat Italian parsley, but either kind will work.This is great topped with freshly-grated parmesan cheese.

I didn’t have any left to freeze, but I’m sure this freezes well if you can manage to have leftovers.

Recipe adapted slightly from Moosewood Restaurant Simple Suppers.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 244Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 1mgSodium 711mgCarbohydrates 38gFiber 9gSugar 7gProtein 13g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Served in a bowl (without rice) this Mushroom and Bean Stew would make a great meatless main dish for any phase of the original South Beach Diet. With brown rice or whole wheat noodles it would be approved for phase 2 or 3 of South Beach. You can eat this over cauliflower rice if you want fewer carbs, but it still has some carbs from the beans and the tomatoes and probably isn’t that suitable for low-carb diet plans.

Find More Recipes Like This One:
Use Stew Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for Mushroom and Bean Stew was first posted in 2011. It was last updated with more information in 2024.

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