Prepare to transform your dinner table with a culinary masterpiece that combines the earthy richness of portobello mushrooms with the creamy, comforting texture of barley risotto! This show-stopping dish is not just a recipe—it's a gourmet experience that will make your taste buds dance and your dinner guests marvel at your cooking skills. Imagine a perfectly roasted portobello mushroom, generously stuffed with a luxurious, cheesy barley risotto that's bursting with flavor and nutritional goodness. Whether you're a vegetarian looking for a satisfying meal or a foodie craving something extraordinary, these Barley Risotto Stuffed Portobello Mushrooms are about to become your new obsession!
Ingredients
- 4 large portobello mushrooms
- 1 cup pearl barley
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Clean the portobello mushrooms gently with a damp paper towel. Remove the stems and carefully scrape out the dark gills using a spoon to create a clean cavity for stuffing.
- In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes.
- Add minced garlic and pearl barley to the skillet. Toast the barley for 2-3 minutes, stirring constantly to prevent burning.
- Begin adding vegetable broth to the barley, one ladleful at a time. Stir continuously and allow each ladleful to be absorbed before adding the next, similar to traditional risotto technique.
- Continue cooking and adding broth until barley is creamy and tender, approximately 25-30 minutes. The consistency should be similar to a thick, creamy risotto.
- Remove from heat and stir in half of the grated Parmesan cheese. Season with salt and pepper to taste.
- Brush the mushroom caps with olive oil and season with salt and pepper.
- Generously fill each mushroom cap with the barley risotto mixture, mounding slightly.
- Sprinkle remaining Parmesan cheese on top of each stuffed mushroom.
- Bake in the preheated oven for 15-20 minutes, until mushrooms are tender and cheese is golden and slightly crispy.
- Remove from oven and let rest for 5 minutes before serving. Garnish with fresh herbs like parsley or thyme if desired.
Tips
- Choose fresh, large portobello mushrooms with firm, intact caps for the best presentation and texture.
- Take your time when making the risotto—slow, consistent stirring is key to achieving that signature creamy consistency.
- Remove the mushroom gills carefully to create more space for the delicious risotto filling.
- Toast the barley before adding liquid to enhance its nutty flavor and improve overall taste.
- Use warm vegetable broth when adding to the barley to maintain a consistent cooking temperature.
- Don't rush the baking process—the golden, slightly crispy cheese top is what makes this dish truly spectacular.
- Let the stuffed mushrooms rest for a few minutes after baking to allow the flavors to settle and make serving easier.
- Experiment with herbs like fresh thyme or parsley as a garnish to add an extra layer of freshness.
- If you prefer a slightly crispier top, you can briefly broil the mushrooms for 1-2 minutes at the end of cooking.
- Leftover stuffed mushrooms can be refrigerated and make an excellent next-day lunch when reheated gently.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 15g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 20mg
