Spinach And Barley-Stuffed Portobellos Recipe

Name: Spinach And Barley-Stuffed Portobellos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium portobello mushroom caps (about 1 1/2 pounds); 2/3 cup 2% reduced-fat milk; 2 tablespoons all-purpose flour; Cooking spray; 1/2 cup coarsely chopped carrot; 1/2 cup coarsely chopped onion; 5 garlic cloves, minced; 3/4 teaspoon salt; 1 (10-ounce) bag fresh spinach (about 10 cups); 1 cup cooked quick-cooking pearl barley; 1 cup (4 ounces) grated Gruyere cheese, divided; 1/2 teaspoon freshly ground black pepper; 1/8 teaspoon ground nutmeg; 1/2 cup fresh whole wheat breadcrumbs

Servings: persons

6 medium portobello mushroom caps (about 1 1/2 pounds)
2/3 cup 2% reduced-fat milk
2 tablespoons all-purpose flour
Cooking spray
1/2 cup coarsely chopped carrot
1/2 cup coarsely chopped onion
5 garlic cloves, minced
3/4 teaspoon salt
1 (10-ounce) bag fresh spinach (about 10 cups)
1 cup cooked quick-cooking pearl barley
1 cup (4 ounces) grated Gruyere cheese, divided
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1/2 cup fresh whole wheat breadcrumbs

1
Preheat broiler.
2
Remove brown gills from undersides of mushrooms using a spoon; discard gills.
3
Combine milk and flour, stirring with a whisk until blended.
4
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add carrot and next 3 ingredients; saute 5 minutes. Add spinach; saute 4 minutes or until spinach wilts.
5
Stir in flour mixture; bring to a boil. Reduce heat; simmer 1 to 2 minutes or until thick. Stir in cooked barley, 1/2 cup cheese, pepper, and nutmeg; cook 1 minute or until cheese melts.
6
Coat reserved mushroom caps with cooking spray; place on a broiler pan. Broil 5 minutes or until tender. Fill each cap with about 1/2 cup spinach-barley mixture, pressing firmly to pack. Broil 3 1/2 minutes.
7
Combine breadcrumbs and 1/2 cup cheese; sprinkle evenly on top of each mushroom. Broil 1 1/2 minutes or until cheese melts.
8
carbo rating: 19

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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

You need 14 ingredients. The key ingredients include: 6 medium portobello mushroom caps (about 1 1/2 pounds), 2/3 cup 2% reduced-fat milk, 2 tablespoons all-purpose flour, Cooking spray, and more.

Yes, Spinach And Barley-Stuffed Portobellos falls under the Vegetarian 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.

That's it — enjoy your meal!

Spinach And Barley-Stuffed Portobellos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions