Barley Risotto Stuffed Portobello Mushrooms are a meatless meal even a carnivore will love! No meat, but a meaty, hearty texture and flavor!
I had a Saturday night all to my lonesome recently. My hubby, stepson and grandson went to a Memphis Grizzlies basketball game. So what’s a girl to make for herself while the boys are out playing?
We don’t have mushrooms around the house very often because my husband is allergic to them and won’t feel well for hours after eating any trace of them. My husband can eat the hottest habanero raw, two-week-old leftovers he won’t let me throw out and everything else on planet Earth, but mushrooms are a “no go.”
So I decided to treat myself and go mushroom crazy!
There’s no mistaking the Portobello mushroom! The Portobello mushroom, with its meaty texture, is a large mushroom that’s a mature version of the cremini mushroom, a brown mushroom that resembles the common white mushroom. The term “Portobello” wasn’t used until the 1980’s when someone found a glamorous way to market cremini mushrooms that grew too large and were disposed of because they wouldn’t sell. The marketing ploy worked–they’ve been popular ever since.
Portobello mushrooms are often sold in packs of two but you can find them loose and sold by the pound. When purchasing Portobellos to stuff, select mushrooms with high sides–they’re ideal for filling.
Barley is another one of my favorite things. Mushrooms and barley are a culinary match made in heaven! Perfect for these Barley Risotto Stuffed Portobello Mushrooms!
Because cremini mushrooms are baby Portobellos, it just seemed right to add them to the risotto.
Now, you may be thinking….risotto? Isn’t that supposed to be a rice dish? Actually, the risotto cooking method can be applied to other things like barley, orzo pasta or even diced potatoes.
Barley is a great substitute for rice. It’s a low-glycemic grain, loaded with fiber and has a delicious nutty flavor and delightfully chewy texture. If you have gluten sensitivity, lentils would be a great substitute in this dish.
Then add some spinach and cheese! TWO types of cheese! To add creaminess to this barley risotto, I stirred in some Taleggio cheese and Parmesan. Taleggio is another one of my favorites and it’s perfect here because of its mushroomy undertones. Some more Parmesan over the top and mama!
Barley Risotto Stuffed Portobello Mushrooms! The perfect comfort food for my night in!
For more vegetarian stuffed vegetable recipes, be sure to try my:
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- 5 tablespoons olive oil, divided
- 1 package (8-ounces) cremini mushrooms (sliced)
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 3/4 cup barley
- 3-4 cups chicken, beef or vegetable broth (as needed)
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bag (5-ounce) baby spinach
- 2 ounces Taleggio cheese, cut into small pieces
- 1/4 cup freshly grated Parmesan cheese plus more for garnish
- 4 large Portobello mushroom caps
- salt and freshly ground black pepper, to taste
- chopped fresh parsley or sprigs for garnish
- Preheat oven to 400 degrees.
- Heat 1 tablespoon oil in a small skillet or saute pan over medium-high heat. Add the cremini mushrooms and cook, stirring often until browned, approximately 5-6 minutes. Set aside.
- Heat 3 tablespoons oil in large shallow pan over medium heat. Add the onions, reduce heat to low and cook 10-12 minutes or until soft and golden. Add the garlic, stir until fragrant.
- Add the barley, 3 cups broth, tomato paste, basil and oregano. Bring to a boil, reduce heat to low and cook, uncovered, stirring frequently until barley is tender, approximately 20 minutes.
- Add the spinach, Taleggio and Parmesan cheese and stir until spinach is wilted and cheese is melted. Stir in cooked cremini mushrooms. Season to taste with salt and black pepper. Keep warm.
- Lightly brush Portobello mushrooms with remaining olive oil. Roast for 7-8 minutes or until mushrooms give up some of their water. Immediately flip the mushrooms over to drain for 1-2 minutes.
- To serve, top Portobello mushrooms with equal amounts of the risotto. Top with additional grated Parmesan cheese and garnish with chopped fresh parsley or parsley sprigs.
Amount Per Serving Calories 1259 Total Fat 80g Saturated Fat 22g Trans Fat 0g Unsaturated Fat 51g Cholesterol 417mg Sodium 788mg Carbohydrates 19g Fiber 4g Sugar 4g Protein 111g