If you're a fan of stuffed mushrooms, you'll love this delicious and easy-to-make recipe featuring portobello mushrooms stuffed with a hearty blend of mushrooms and barley. Not only is it a crowd-pleaser, but it's also a great way to get in some extra nutrients and fiber.
Ingredients:
- 4 large portobello mushrooms, stems removed and cleaned
- 1/2 cup barley
- 1 cup vegetable broth
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 cup chopped mushrooms (any variety)
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F.2. In a medium saucepan, combine barley and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-35 minutes until barley is tender and the broth is absorbed.3. While the barley is cooking, heat olive oil in a skillet over medium heat. Add chopped onion and garlic and sauté until onion is translucent.4. Add chopped mushrooms to the skillet and cook until the mushrooms have released their moisture and are tender.5. Add cooked barley to the skillet and stir until well combined.6. Place the portobello mushrooms on a baking sheet lined with parchment paper. Fill each mushroom cap with the barley and mushroom mixture.
7. Sprinkle grated Parmesan cheese over the top of each stuffed mushroom and season with salt and pepper.
8. Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, until the mushrooms are tender and the cheese is melted and golden brown.
9. Serve hot and enjoy!
