Mushroom Barley Casserole
Cozy up with this hearty and nutritious Mushroom Barley Casserole, a perfect blend of earthy flavors and wholesome ingredients. This comforting vegetarian dish features tender pearled barley simmered in savory vegetable broth, paired with sautéed mushrooms, caramelized onions, and vibrant baby spinach. Infused with fragrant fresh thyme and topped with a golden layer of toasted breadcrumbs and optional Parmesan cheese, this casserole is baked to perfection for a crispy yet creamy bite. Ready in just an hour, this make-ahead-friendly recipe is ideal for family dinners, meal prep, or a satisfying crowd-pleaser at potlucks. Bursting with fiber, plant-based protein, and rich umami flavor, it’s a nourishing choice that’s as delicious as it is wholesome.
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Recipe Information
Ingredients
- 1 cup Pearled barley
- 3 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 cups Button mushrooms, sliced
- 2 cups Baby spinach
- 1 teaspoon Thyme leaves, fresh
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Parmesan cheese, grated (optional)
- 0.25 cup Breadcrumbs, toasted
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 2-quart casserole dish.
Rinse the pearled barley under cold water using a fine-mesh sieve until the water runs clear. Set aside.
In a medium pot, bring the vegetable broth to a boil. Add the rinsed barley, reduce the heat to low, cover, and simmer for 25–30 minutes until the barley is tender and has absorbed most of the liquid. Drain any excess liquid if needed and set the barley aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5 minutes until softened.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Stir in the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until the mushrooms have softened and released their moisture.
Add the baby spinach to the skillet, cooking for 1–2 minutes until wilted.
Season the vegetable mixture with thyme leaves, salt, and ground black pepper. Stir to combine, then remove from heat.
In a large mixing bowl, combine the cooked barley with the vegetable mixture. Taste and adjust seasoning if necessary.
Transfer the barley and vegetable mixture into the prepared casserole dish and spread it out evenly.
If desired, sprinkle the top with grated Parmesan cheese and toasted breadcrumbs for a crispy, golden topping.
Cover the casserole dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden brown and bubbly.
Remove the casserole from the oven and let it sit for 5 minutes before serving. Enjoy this comforting and nutritious dish!
Nutrition Facts
Calories |
290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 845 mg | 37% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 4.3 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 190 mg | 15% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 494 mg | 11% | |
*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.
