Portabella Mushrooms with Barley
Elevate your vegetarian dining experience with these hearty and flavorful Portabella Mushrooms with Barley. Juicy, grill-charred portabella mushroom caps are generously stuffed with a savory, herbed barley mixture infused with garlic, onion, and fresh thyme for a wholesome, rustic flavor profile. This dish combines the nutty chew of pearled barley, cooked to perfection in vegetable broth, with the earthy richness of meaty mushrooms, making it a satisfying main course or a stunning side dish. Topped with a sprinkle of Parmesan cheese (optional) and fresh parsley, this recipe is as nourishing as it is delicious. Perfect for a weeknight dinner or an elegant vegetarian entrée, it’s a showcase of simple ingredients transformed by mindful cooking techniques. Ready in just under an hour, it’s a plant-based crowd-pleaser that’s bursting with texture and taste!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Pearled barley
- 3 cups Vegetable broth
- 4 pieces Large portabella mushrooms
- 3 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 1 medium Yellow onion, finely chopped
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Grated Parmesan cheese (optional)
Instructions
Rinse the pearled barley under cold water. In a medium saucepan, combine the barley and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until the barley is tender and the broth is absorbed. Remove from heat and set aside.
While the barley is cooking, clean the portabella mushrooms by gently wiping them with a damp cloth. Remove the stems and scrape out the gills with a spoon (optional). Brush both sides of the mushrooms with 2 tablespoons of olive oil and set aside.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
Stir the cooked barley into the skillet with the onion and garlic. Add the thyme, parsley, salt, and black pepper. Mix well and cook for 1-2 minutes to combine the flavors.
Preheat a grill pan or standard skillet over medium-high heat. Place the prepared portabella mushrooms cap-side up on the pan and grill for 3-4 minutes per side, until tender and lightly charred.
Remove the mushrooms from the grill pan and place them cap-side down on a serving plate. Scoop the barley mixture into each mushroom cap, dividing it evenly among the four mushrooms.
If desired, sprinkle grated Parmesan cheese over the stuffed mushrooms before serving. Serve warm as a main dish or alongside a fresh salad.
Nutrition Facts
Calories |
1749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 3822 mg | 166% | |
| Total Carbohydrate | 232.6 g | 85% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 24.8 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 886 mg | 68% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3615 mg | 77% | |
*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.
