Barley Risotto Stuffed Portobello Mushrooms
From a Chef's Kitchen
Even a diehard carnivore will love Barley Risotto Stuffed Portobello Mushrooms! No meat, but a meaty, hearty texture and flavor!
- 5 tablespoons olive oil (divided)
- 8 oz cup almond meal (Sliced (baby Portobellos))
- 1 medium onion (finely chopped)
- 4 cloves garlic (minced)
- 0.75 cup barley
- 3-4 cups chicken, beef or vegetable broth (as needed)
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 5 oz baby spinach
- 2 ounces Taleggio cheese (cut into small pieces )
- 0.25 cup freshly grated Parmesan cheese (plus more for garnish )
- 4 large Portobello mushroom caps
- salt and freshly ground black pepper (to taste)
- chopped fresh parsley or sprigs for garnish
- Preheat oven to 400 degrees.
- Heat 1 tablespoon oil in a small skillet or saute pan over medium-high heat. Add the cremini mushrooms and cook, stirring often until browned, approximately 5-6 minutes. Set aside.
- Heat 3 tablespoons oil in large shallow pan over medium heat. Add the onions, reduce heat to low and cook 10-12 minutes or until soft and golden. Add the garlic, stir until fragrant.
- Add the barley, 3 cups broth, tomato paste, basil and oregano. Bring to a boil, reduce heat to low and cook, uncovered, stirring frequently until barley is tender, approximately 20 minutes.
- Add the spinach, Taleggio and Parmesan cheese and stir until spinach is wilted and cheese is melted. Stir in cooked cremini mushrooms. Season to taste with salt and black pepper. Keep warm.
- Lightly brush Portobello mushrooms with remaining olive oil. Roast for 7-8 minutes or until mushrooms give up some of their water. Immediately flip the mushrooms over to drain for 1-2 minutes.
- To serve, top Portobello mushrooms with equal amounts of the risotto. Top with additional grated Parmesan cheese and garnish with chopped fresh parsley or parsley sprigs.