Barley Vegetable Stuffed Mushrooms

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 Comments on “Barley Vegetable Stuffed Mushrooms

  1. You know I was thinking this would make a great vegetable patty served with a poached egg for breakfast.

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