These portobello stuffed mushrooms with tuscan flavoured barley are healthy, vegetarian, hearty and filling.
The barley simmers in a creamy white wine and vegetable broth sauce that’s filled with sun-dried tomatoes, shallots, garlic, olives, spinach and fresh parmesan cheese.
This dish is cooked in one single pan and combines ingredients that require minimal prep and can be easily found. It’s ready in about 40 minutes and makes for a delicious starter or main course.
Be sure to use mushrooms with rounded edges that are high and not mushrooms that appear flat for best results. This will ensure they hold in the filling better and it doesn’t fall apart when transferring from the pan to a plate.