Preheat oven to 350 degrees. In an oven-safe skillet over medium heat, place 2 tablespoons of olive oil. Once oil is hot, add sliced mushrooms and saute until mushrooms are browned and moisture has cooked off, about 6-10 minutes.
Add onions and continue cooking until translucent. Add celery and cook until vegetables are soft, about 5 minutes. When vegetables are soft, add garlic and bulgar wheat. Brown for 1 minute, stirring continually so it doesn't stick.
When garlic and bulgar are lightly browned, add chicken broth and stewed tomatoes, and stir to blend. Bring to a boil, then add black beans. Stir to blend, then cover and place in preheated oven. Bake for 30 minutes.
After 30 minutes, check on bulgar and gently stir to see if liquid is absorbed. If still wet, cook uncovered for another 2-5 minutes. To serve, garnish with chopped parsley. Makes 6 to 8 servings. Enjoy!