Mushroom and Barley Casserole
Cozy up with a comforting and hearty Mushroom and Barley Casserole, a one-dish wonder that's as wholesome as it is delicious. This recipe combines pearl barley, cremini mushrooms, and a luscious blend of heavy cream and Parmesan cheese to create a rich, earthy casserole perfect for any occasion. Infused with fragrant thyme and oregano, the dish is elevated with layers of savory depth and a creamy finish. Baked to perfection in just over an hour, it’s an ideal vegetarian main or a satisfying side dish. Garnished with fresh parsley, this casserole is a warm and inviting addition to your table, perfect for family dinners or meal prepping.
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Recipe Information
Ingredients
- 1 cup Pearl barley
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 12 ounces Cremini mushrooms
- 1 teaspoon Thyme leaves
- 1 teaspoon Dried oregano
- 3 cups Vegetable broth
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Rinse the pearl barley under cold water and set it aside to drain.
In a large oven-safe skillet or casserole dish, heat the olive oil and butter over medium heat.
Dice the yellow onion and mince the garlic. Add them to the skillet and sauté until the onion becomes translucent, about 5 minutes.
Thinly slice the cremini mushrooms. Add them to the skillet, and cook for an additional 5 to 7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Stir in the thyme leaves, dried oregano, salt, and black pepper, cooking for 1 more minute to bloom the spices.
Add the rinsed pearl barley to the skillet and stir to coat the grains in the mushroom mixture.
Pour in the vegetable broth and stir to combine all ingredients evenly. Bring the mixture to a gentle simmer.
Cover the skillet with a lid or foil. Transfer it to the preheated oven and bake for 40 minutes.
After 40 minutes, remove the casserole from the oven. Stir in the heavy cream and Parmesan cheese until well combined.
Return the skillet to the oven (uncovered) and bake for an additional 10 to 15 minutes, or until the barley is tender and the casserole is creamy.
Remove from the oven, and let the casserole rest for 5 minutes. Sprinkle fresh parsley on top as a garnish before serving.
Nutrition Facts
Calories |
2082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.2 g | 134% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 4455 mg | 194% | |
| Total Carbohydrate | 230.6 g | 84% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 25.4 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 743 mg | 57% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3696 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
