Creamy White Bean and Mushroom Skillet Easy Vegetarian Dinner Recipe

Introduction

This creamy white bean and mushroom skillet is an easy, comforting vegetarian dinner perfect for busy weeknights. Packed with savory flavors and a rich, satisfying sauce, it pairs beautifully with crusty bread or your favorite pasta.

Ingredients

• 2 tablespoons olive oil or butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 10 oz (280g) mushrooms, sliced (button, cremini, or a mix)
• 1 teaspoon dried thyme or Italian seasoning
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
• 1/2 cup vegetable or chicken broth
• 1/2 cup heavy cream or coconut cream for dairy-free
• 2 tablespoons grated Parmesan (optional)
• Fresh parsley, chopped, for garnish
• Optional: crusty bread, pasta, or rice for serving

Instructions

1. Step 1: Heat olive oil or butter in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.
2. Step 2: Add the garlic and cook for 30 seconds until fragrant.
3. Step 3: Stir in the sliced mushrooms. Season with thyme, salt, and pepper. Cook for 8–10 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
4. Step 4: Add the white beans and stir to combine. Pour in the broth and let simmer for 2–3 minutes to allow the flavors to meld.
5. Step 5: Stir in the cream and cook for another 2–3 minutes until the sauce thickens slightly. Add Parmesan if using and stir until melted and creamy.
6. Step 6: Taste and adjust seasoning if needed. Garnish with chopped parsley before serving.
7. Step 7: Serve as-is or spoon over crusty bread, pasta, or rice.

Tips & Variations

• Use coconut cream instead of heavy cream for a delicious dairy-free version.
• Try adding fresh spinach or kale at the end for extra greens.
• For a vegan option, skip the Parmesan or use a plant-based alternative.
• If mushrooms are very large, chop them smaller for more even cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned mushrooms instead of fresh?

Fresh mushrooms provide better texture and flavor, but canned mushrooms can be used in a pinch. Just drain them well before cooking and reduce the added broth slightly.

Is this recipe suitable for vegans?

Yes, by using coconut cream and skipping the Parmesan or substituting with a vegan cheese, this dish becomes vegan-friendly without losing its creamy texture.

Creamy White Bean and Mushroom Skillet Easy Vegetarian Dinner Recipe

Print Recipe

★★★★★

4.9 from 50 reviews

A creamy and comforting vegetarian skillet dish featuring sautéed mushrooms and white beans in a rich, velvety sauce. This easy-to-make recipe uses simple ingredients and comes together quickly on the stovetop, perfect for a satisfying weeknight dinner.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 3–4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegetarian American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons olive oil or butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 10 oz (280g) mushrooms, sliced (button, cremini, or a mix)
• 1 teaspoon dried thyme or Italian seasoning
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
• 1/2 cup vegetable or chicken broth
• 1/2 cup heavy cream or coconut cream for dairy-free
• 2 tablespoons grated Parmesan (optional)
• Fresh parsley, chopped, for garnish

Optional Serving Suggestion

• Crusty bread, pasta, or rice for serving

Instructions

1. Heat the oil or butter: Heat olive oil or butter in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened and translucent, creating a flavorful base.
2. Add garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
3. Cook mushrooms: Add the sliced mushrooms to the skillet. Season with dried thyme, salt, and black pepper. Cook for 8–10 minutes, stirring occasionally, until the mushrooms are nicely browned and have released their moisture.
4. Add white beans and broth: Stir in the drained and rinsed white beans. Pour in the vegetable or chicken broth and let the mixture simmer gently for 2–3 minutes to meld the flavors.
5. Incorporate cream and Parmesan: Stir in the heavy cream (or coconut cream for a dairy-free option) and cook for an additional 2–3 minutes until the sauce thickens slightly. If using, add the grated Parmesan and stir until melted and creamy.
6. Adjust seasoning and garnish: Taste the dish and adjust salt and pepper as needed. Garnish with freshly chopped parsley for a bright, fresh finish before serving.
7. Serve: Serve this creamy white bean and mushroom skillet as is or spoon it over crusty bread, pasta, or rice for a heartier meal.

Notes

• You can substitute heavy cream with coconut cream for a dairy-free version.
• Use any mushroom variety you prefer or have on hand.
• For a richer flavor, try adding a splash of white wine before the broth.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
• Add a squeeze of lemon juice before serving for added brightness if desired.

Keywords: white bean skillet, creamy mushroom recipe, easy vegetarian dinner, one pan meal, healthy mushroom dish