Cheesy Barley Stuffed Mushrooms
Teresa Blackburn
- Yield: 6 servings
Ingredients
- 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
Instructions
- Preheat oven to 350F. Remove stems from caps, reserve caps. Dice stems.
- 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.
- 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