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.
1. Melt 1 TBS butter with 1 TBS oil from sun-dried tomatoes over medium heat in a large skillet. Cook mushrooms top side down for 5 minutes. Remove from heat and keep warm.
2. To make the sauce: In the same skillet, melt 1 TBS butter with 1 TBS oil from the sun dried tomatoes over medium heat. Add shallots and cook for 3 minutes until fragrant. Add garlic, sun-dried tomatoes, and oregano and cook an additional minute. Add white wine to deglaze the pan, slowly add the broth and cream followed by the barley mixing to combine. Bring to a boil and reduce heat to low, cooking uncovered stirring frequently until barley is tender. (Approx. 20 minutes) Add spinach, olives, parmesan, and salt and pepper cooking until wilted.
3. Fill each mushroom with the mixture and return to the pan to reheat for 2-3 minutes.
4. Serve immediately with additional cheese and fresh parsley