This is a recipe I’ve made a few different times. Every time I make it, I tweak it a little bit, so this is just the latest version. I love stuffed mushrooms, especially if they’re stuffed with sundried tomatoes and goat cheese, but the filling in this recipe is delicious in it’s own right. If you’re not a fan of mushrooms, try stuffing zucchini, red peppers or tomatoes. I’m sure it would be equally delicious. The recipe calls for 6 mushrooms, but if you only stuff 4 you’ll have a great barley salad for lunch the next day.
6 Portobello Mushrooms
1 Cup Barley, uncooked (Quinoa could also be used)
1 Cup Zucchini, finely diced
1 Cup Artichoke hearts, diced
1/4 Cup Sundried tomatoes, thinly sliced
1 Shallot, finely diced
1/4 Cup Fresh Basil, chopped
1/4 Cup Italian flat leaf parsley, chopped
1/4 Cup Goat cheese
1/4 Cup Balsamic Vinegar
1 Lemon, zest and juice
2 Tbsp Extra virgin olive oil
In a saucepan, bring Barley to a boil in 3 cups of water. Reduce heat and simmer for about 25 minutes. Remove from heat and let cool slightly.
While the barley is cooking, combine zucchini, artichoke hearts, sundried tomatoes, shallot, goat cheese, lemon zest, basil and parsley. In a separate bowl whisk together the juice of the lemon and the olive oil.
Add the cooked barley and the lemon juice mixture to the vegetables and toss until combined. Season with salt and pepper.
Remove the stems from the Portobello mushrooms. Brush with balsamic vinegar. Spoon Barley mixture into the mushrooms. Bake at 375 degrees for about 20 minutes until the mushrooms are tender.