Barley Risotto Stuffed Portobello Mushrooms
Barley Risotto Stuffed Portobello Mushrooms are a meatless meal even a carnivore will love! No meat, but a meaty, hearty texture and flavor!
Servings: 4
Ingredients
- 5 tablespoons olive oil divided
- 1 package (8-ounces) cremini mushrooms sliced or an 8-ounce package of sliced cremini mushrooms
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 3/4 cup pearl 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
Instructions
- 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.
Notes
SUBSTITUTIONS:
- Can use farro in place of barley.
- For a gluten-free alternative, use short-grain brown rice.
- Risotto can be made 1-2 days ahead of time. Refrigerate until needed.
- Reheat the risotto in the microwave before filling the mushrooms.
Nutrition
Serving: 1 | Calories: 489kcal | Carbohydrates: 63g | Protein: 14g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Cholesterol: 2mg | Sodium: 788mg | Fiber: 11g