Craig and I have been trying to eat healthier. After a visit to EarthFare (health food store) and coming home with some unprocessed barley I came up with this recipe. If you do not have barley you can used cooked rice.
4 – Large Portabello Mushroom caps cleaned
Saute in 2 tablespoons of olive oil - 1/2 chopped onion, 1/2 chopped bell pepper and one minced toe of garlic.
Add vegetables – 3 cups total. I used corn, peas, carrots and chopped mushrooms continue to saute until vegetables are tender.
Add:
3 chopped green onions chopped
2 tablespoons of chopped Italian Flat Leaf Parsley
Add one cup of cooked barley or cooked rice.
Season with salt and pepper.
Let filling cool then add one beaten egg and 1/2 cup of Parmesan cheese or grated cheese blend.
Now pile it on top of your cleaned Portabello Mushroom caps. Bake at 350 degrees for 20 minutes. Top with Marinara Sauce and grated cheese and bake another 10 minutes. Great served with salad and crusty Italian bread.
If you are looking for organic healthy recipes check out EarthFares website.
3 responses so far ↓
Lauren // July 8, 2009 at 10:19 am |
That’ looks so good, Paula! Printing it up!
PaulaNC // July 8, 2009 at 9:21 pm |
You know I was thinking this would make a great vegetable patty served with a poached egg for breakfast.
Mushrooms Canada // July 10, 2009 at 9:43 am |
Looks delicious, very colourful! I will try this recipe on the BBQ this summer. Thanks for sharing!
- Brittany