How about a Moroccan style stew? I have been making this, using various ingredients, for the past couple of weeks. It makes a LOT, at least the way I make it, and I eat it for lunch every day until it is gone.
First, here is the recipe for the spice blend I make. You might not want to make the whole recipe, but it gives you an idea of what spices to use, and it's the spices that make it Moroccan: http://moroccanfood.about.com/od/maindi ... recipe.htm
As for the veggies, you can vary the amounts and the kinds of veggies to suit what you have on hand. I use:
A couple of sweet potatoes, scrubbed and cubed
Carrots, scrubbed and sliced
Onions, rough chopped and water sauteed
Fresh garlic cloves, crushed and added to the onion sautee
A few red potatoes, scrubbed and cubed
greens, either fresh or frozen, any kind you like or have on hand
Mushrooms (I used dried shitaki, but your 'bellas should be perfect)
Raisins or currants
Chickpeas, either home cooked or canned
Red Lentils, added with the rest, not pre-cooked
Tomatoes, or salt free diced or crushed tomatoes, or tomato paste
Water sautee the onions and garlic
In a big pot, combine all the ingredients and cover with a combination of the tomato products and water. Season to taste, add some chili-garlic paste if you like more heat. Simmer until the vegetables are tender.
Definitely hearty and flavorful.