If you love Barley Mushroom Soup or Barley Mushroom Stew, you will enjoy this simple dish. A vegan main course, it can be assembled ahead, refrigerated, and baked for a special dinner.
Serves 4-6.
Ingredients:
Mushrooms:
- 1/4 c pearl barley, rinsed
- 5-6 medium Portobello mushrooms
- 1/2 c hazelnuts
- 1-2 tsp olive oil
- 4-6 green onions, slices
- 2 Tbsp fresh parsley, chopped (or 1 Tbsp dry parsley)
- 1 tsp rosemary, fresh chopped or dry
- 2 cloves garlic, minced
- 1/2 tsp sea salt
- 1/4 tsp pepper
Topping
- 2 Tbsp butter or margarine, melted
- 1/4 c fine dry bread crumbs
Directions:
- Place the barley and 1 1/2 cups of water in a small saucepan over medium heat. Bring to boil, stir well, cover, and reduce heat to lowest setting. Simmer about 50 minutes, or until very tender and the water has been absorbed. Remove from burner and leave covered.
- Preheat the oven to 400 degrees F.
- Clean the mushrooms, wiping them with a damp clean towel. Remove the stems and reserve them. Using a spoon, carefully scrape out the mushroom gills and discard them. Brush the mushroom caps inside and out with the olive oil. Place them side by side in a baking pan.
- In a food processor, place the mushroom stems and hazelnuts and pulse until coarsely chopped. Add the barley, onions, parsley, rosemary, garlic, salt and pepper. Pulse a few more times, or until roughly textured and sticky.
- Stuff the mushrooms evenly with the filling, packing tightly and mounding it up. In a small bowl, mix together the topping ingredients and sprinkle evenly over the mushrooms.
- Cover the baking dish loosely with foil and bake 15 minutes. Remove the foil and bake another 10 minutes. Serve hot with baked potatoes or yams.