Vegetable and Barley Stuffed Portobello Mushrooms

Portobello mushrooms are the perfect canvas for stuffing, and this recipe combines the earthy flavor of mushrooms with the hearty goodness of barley, vegetables, and herbs. The result is a satisfying and flavorful dish that's perfect for a vegetarian or vegan meal.

Portobello mushrooms have been cultivated for centuries, and their meaty texture and rich flavor have made them a popular ingredient in vegetarian and vegan cuisine. In the 1980s, a group of chefs in New York City began experimenting with stuffing portobello mushrooms with various ingredients, and the stuffed portobello mushroom was born. This recipe for Vegetable and Barley Stuffed Portobello Mushrooms is a take on the classic dish. It features a flavorful combination of barley, vegetables, and herbs, and the mushrooms are cooked until they are tender and juicy. The result is a satisfying and flavorful dish that's perfect for a vegetarian or vegan meal.

Prep time: 20 | Cook time: 20 | Serves: 4

Ingredients

• Portobello mushrooms
• Barley
• Onion
• Bell pepper
• Carrots
• Garlic
• Olive oil
• Salt and pepper

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Remove stems from mushrooms and chop finely.
3. Cook barley according to package directions.
4. Heat olive oil in a large skillet over medium heat.
5. Add onion, bell pepper, carrots, and garlic to skillet and cook until softened.
6. Stir in chopped mushroom stems, cooked barley, salt, and pepper.
7. Stuff mushroom caps with vegetable mixture.
8. Bake in preheated oven for 20 minutes, or until mushrooms are tender.

Why It Works

• The combination of barley, vegetables, and herbs provides a complex and flavorful filling.
• The mushrooms are cooked until they are tender and juicy, which allows the flavors of the filling to meld together.
• The dish is both hearty and satisfying, making it a great option for a vegetarian or vegan meal.