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!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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

Serving size	(1618.2g)

Amount per serving	% Daily Value*
Calories	1749.0

Total Fat 68.6g	0%
Saturated Fat 19.3g	0%
Polyunsaturated Fat 6.1g
Cholesterol 47.6mg	0%
Sodium 3822.1mg	0%
Total Carbohydrate 232.6g	0%
Dietary Fiber 47.4g	0%
Total Sugars 24.8g
Protein 65.4g	0%

Vitamin D 28.0IU	0%
Calcium 885.9mg	0%
Iron 10.9mg	0%
Potassium 3615.4mg	0%

*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.

Source of Calories

Fat: 34.1%

Protein: 14.5%

Carbs: 51.4%