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Vegetarian Skillet

Created by tmoning, Thursday, 09 December 2010


Prepare this delicious, one-dish meal in a nonstick skillet and cleanup is a cinch.


At a glance
  • 1 tablespoon olive oil
  • 4 large portobello mushroom caps
  • 2 carrots, peeled and cut up
  • 2 stalks celery, cut up
  • 1 medium onion, diced
  • 1 teaspoon minced garlic
  • Salt, pepper
  • 2 cups vegetable broth or 2 cups water plus 2 vegetable bouillon cubes
  • 1/2-cup pearl barley
  • 16-ounce can white navy beans, rinsed and drained
  • Snipped fresh parsley


  1. Heat the oil in a roomy skillet and brown the mushroom caps on both sides, stirring in the carrots, celery, onion, garlic, salt, and pepper as you go.
  2. Remove the mushroom caps and stir the broth into the skillet.
  3. Bring to a boil; stir in the barley; cover; and cook until the barley is tender.
  4. Arrange the mushroom caps on top of the barley; ladle the beans over the mushrooms; cover; and cook until everything is heated through.
  5. Sprinkle with snipped parsley.

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