Portobello Mushrooms Stuffed With Barley, Sun Dried Tomatoes, And Rosemary Recipe

Name: Portobello Mushrooms Stuffed With Barley, Sun Dried Tomatoes, And Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the barley stuffing and mushrooms:; 1 cup barley; 2 cups water; 1 cup oil packed sun dried tomatoes, drained and chopped into 1/2 inch pieces; 1 tablespoon oil from the sun dried tomatoes; 1 tablespoon finely chopped fresh rosemary; 1 cup perle mozzarella balls (not the size of cherry tomatoes but smaller like a large pearl; 1/4 teaspoon salt; freshly ground pepper; 6 portobello mushrooms, stems removed and gills scraped out; 1 tablespoon olive oil; For the kale; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 bunch curly kale (about 10 ounces) washed and cut into bite sized pieces (stems removed); 1/2 cup water; salt and freshly ground pepper

Servings: persons

For the barley stuffing and mushrooms:
1 cup barley
2 cups water
1 cup oil packed sun dried tomatoes, drained and chopped into 1/2 inch pieces
1 tablespoon oil from the sun dried tomatoes
1 tablespoon finely chopped fresh rosemary
1 cup perle mozzarella balls (not the size of cherry tomatoes but smaller like a large pearl
1/4 teaspoon salt
freshly ground pepper
6 portobello mushrooms, stems removed and gills scraped out
1 tablespoon olive oil
For the kale
2 tablespoons olive oil
2 cloves garlic, minced
1 bunch curly kale (about 10 ounces) washed and cut into bite sized pieces (stems removed)
1/2 cup water
salt and freshly ground pepper

1
Cook the barley. Combine barley and water in a medium pot, bring to a simmer and cook for about 30 minutes, until tender. Do not overcook. Drain the barley and toss it in a large bowl with the tomatoes, tomato oil, rosemary, mozzarella, salt and a few grinds of pepper.
2
Preheat the grill to medium high. Brush the mushrooms with olive oil inside and out. Press about half a cup of the barley mixture into each mushroom, depending on its size. Place the mushrooms on the grill and cover the grill with the lid. Cook until the mushrooms are tender and the cheese has melted, about 10 minutes.
3
While the mushrooms are on the grill, cook the kale. Heat a large sautee pan over medium-high heat. Add 2 tablespoons olive oil. Toss in the garlic and cook for 1 minute. Add half the kale to the pan and let it cook down for a moment before adding the other half of the kale. Pour in 1/2 cup water and stir the kale. Cover the pan with its lid and turn down the heat to medium-low. Simmer the kale for about 10 minutes, until tender. Season the kale with salt and freshly ground pepper to taste. Serve the stuffed mushrooms on a bed of kale.

174

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 17 ingredients. The key ingredients include: For the barley stuffing and mushrooms:, 1 cup barley, 2 cups water, 1 cup oil packed sun dried tomatoes, drained and chopped into 1/2 inch pieces, and more.

Yes, Portobello Mushrooms Stuffed With Barley, Sun Dried Tomatoes, And Rosemary 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.

Portobello Mushrooms Stuffed With Barley, Sun Dried Tomatoes, And Rosemary

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