Mushrooms Stuffed with Barley and Blue Cheese
Elevate your appetizer game with these indulgent Mushrooms Stuffed with Barley and Blue Cheese—an irresistible fusion of earthy, nutty, and tangy flavors. Juicy portobello mushroom caps are filled with a hearty mixture of tender pearled barley, sautéed spinach, and savory blue cheese, then topped with golden breadcrumbs for a satisfying crunch. Perfectly balanced with aromatic garlic and a hint of fresh parsley, these stuffed mushrooms make an impressive vegetarian entrée or side dish. With a simple preparation and a stunning presentation, this dish is a crowd-pleaser that's perfect for dinner parties, holiday tables, or weeknight meals. Optimize your festive menu today with these gourmet mushroom bites!
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Recipe Information
Ingredients
- 8 pieces Large portobello mushrooms
- 0.5 cup Pearled barley
- 1.5 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 2 cloves, minced Garlic
- 2 cups, loosely packed Spinach
- 0.33 cup, crumbled Blue cheese
- 0.25 cup Breadcrumbs
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon, chopped Fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Clean the mushrooms by gently wiping them with a damp paper towel. Remove the stems and scoop out the gills with a spoon to create space for the filling. Set the mushroom caps aside and roughly chop the stems.
Rinse the barley under cold water. In a medium saucepan, combine the barley and vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 25-30 minutes or until the barley is tender and has absorbed most of the liquid. Set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushroom stems, diced onion, and minced garlic. Cook for 5-7 minutes, stirring occasionally, until softened and fragrant.
Add the spinach to the skillet and cook for 1-2 minutes, just until wilted. Remove the skillet from heat.
In a large mixing bowl, combine the cooked barley, sautéed vegetables, crumbled blue cheese, breadcrumbs, salt, black pepper, and parsley. Mix well to combine.
Brush the outside of the mushroom caps with the remaining olive oil and place them on the prepared baking sheet, stem side up.
Spoon the barley mixture into each mushroom cap, packing it down gently but firmly. Divide the mixture evenly among the mushrooms.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops of the stuffing are golden brown.
Remove from the oven and allow to cool slightly before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 3078 mg | 134% | |
| Total Carbohydrate | 169.4 g | 62% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 29.1 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 426 mg | 33% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4453 mg | 95% | |
*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.
