Crispy panko crusted eggplant stuffed in Portobello mushrooms with mozzarella cooked in a creamy garlic tomato sauce topped with fresh basil makes for a great veggie dish packed with flavour!

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 […]