Cheesy Barley Stuffed Mushrooms

Teresa Blackburn
  • Yield: 6 servings


1/2cup chicken broth
1/4cup sun-dried tomatoes (not oil-packed), chopped
1tablespoon butter
4 green onions, chopped, plus more for garnish
1 garlic clove, minced
1cup cooked barley
1tablespoon fresh oregano, chopped (or 1 teaspoon dried)
Freshly ground pepper to taste
2ounces (½ cup) Fontina cheese (or white Cheddar,) shredded
1teaspoon lemon juice
24 mushroom caps
2tablespoons Parmesan cheese, fresh grated


  1. Preheat oven to 350F. Remove stems from caps, reserve caps. Dice stems.
  2. Melt butter in a skillet over medium-high heat. Add mushrooms and onion; sauté 10 minutes until liquid evaporates. In a bowl, combine mushroom mixture, tomatoes, barley, oregano, and cheese. Spoon mixture evenly into mushroom caps.
  3. Place mushroom caps on baking sheet. Sprinkle with Parmesan. Bake 20 minutes or until tender. Makes 24.


Nutritional Info *per serving

  • Calories 123
  • Fat 6g
  • Cholesterol 18mg
  • Sodium 249mg
  • Carbohydrate 13g
  • Fiber 2g
  • Protein 7g