Curried Barley with Portobellos Recipe

Name: Curried Barley with Portobellos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large portobello mushroom caps; 1/2 cup uncooked quick-cooking barley; 2 Tbs. vegetable oil; 1 onion, diced; 1 Tbs. minced garlic, or to taste; 1/2 green bell pepper, diced; 1 tsp. curry powder, or to taste; 1 tsp. ground cumin; Salt to taste; 1/2 cup nonfat plain yogurt

Servings: persons

4 large portobello mushroom caps
1/2 cup uncooked quick-cooking barley
2 Tbs. vegetable oil
1 onion, diced
1 Tbs. minced garlic, or to taste
1/2 green bell pepper, diced
1 tsp. curry powder, or to taste
1 tsp. ground cumin
Salt to taste
1/2 cup nonfat plain yogurt

1
Preheat the oven to 400F.
2
Remove the stems from the mushrooms, clean off dirt and chop the stems.
3
Set aside.
4
Scrape away the gills from the undersides of the caps, spray the tops of the caps with nonstick cooking spray and put the caps into a large baking pan, rounded part up.
5
Bake for about 10 minutes, or until the tops are tender to the touch.
6
Meanwhile, cook the barley in 1 cup of boiling water or according to package directions.
7
Heat the oil in a large skillet over medium heat, and saute the onion, garlic and pepper for about 5 minutes, or until the onion starts to turn translucent.
8
Stir in the curry powder, cumin and salt, and reduce the heat to low.
9
Remove the mushroom caps from the oven, turn them over so gill sides are facing up and set aside.
10
Add the cooked barley and yogurt to the skillet, and stir.
11
Continue cooking for 5 minutes more.
12
Remove from the heat, spoon equal amounts of the barley mixture into the caps and serve.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large portobello mushroom caps, 1/2 cup uncooked quick-cooking barley, 2 Tbs. vegetable oil, 1 onion, diced, and more.

Yes, Curried Barley with Portobellos falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Barley with Portobellos

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