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tuscan barley stuffed mushroom

portobello stuffed mushrooms with tuscan flavoured barley
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 4
Author: the communal feast

Ingredients

  • 2 TBS butter
  • 2 TBS oil from sun-dried tomato jar
  • 4 portobello mushrooms stems removed, washed and dried
  • 2 shallots chopped
  • 2 garlic cloves minced
  • 1/3 cup sun-dried tomatoes chopped
  • 1 cup barley
  • ½ vegetable broth
  • ¼ cup white wine
  • ½ cup heavy cream
  • 1 cup spinach optional
  • 1/2 cup green olives chopped
  • 1/3 cup parmesan shredded
  • optional: garnish with fresh parsley

Instructions

  • 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