Portabella Mushrooms With Barley Recipes

AMAZING PORTOBELLO MUSHROOM RECIPE

Steps:

• Preheat oven to 400°F. Wipe ¾ lb. Portobello mushrooms clean and remove the stems. Finely mince 1 clove garlic.Lightly oil a baking sheet and place the mushrooms on top in a single layer, open side facing up.
• In a small bowl, mix together 2 Tbsp. olive oil, garlic, ½ tsp. dried thyme, and a little salt and pepper to taste.
• Drizzle over the inside of each mushroom evenly. Top each with a thin slice of butter from ½ a Tbsp. Bake the mushrooms for around 15 minutes until tender. While they are cooking, mix together the 1 Tbsp. grated Parmesan and 3 Tbsp. shredded Mozzarella.
• After the 15 min, top the mushrooms with the cheese and return to the oven for around 5 minutes. Once the cheese is golden and bubbly, remove the mushrooms from the oven, serve, and enjoy!

STUFFED PORTOBELLO MUSHROOMS WITH CRISPY GOAT CHEESE

Steps:

• Roast the Portobello Mushrooms: Preheat the oven to 450°F (230°C) with a rack in the center position. Lightly spray or brush a standard sheet pan with olive oil. Distribute the portobello mushrooms, stem side up, on the baking sheet and brush or spray lightly with olive oil. Season with salt and pepper. Roast for 15 to 25 minutes (*this time will vary depending on the size of your mushrooms, check after 10 minutes or so to be sure), or until tender. If any moisture collects in the mushroom caps, carefully drain and discard. Set mushrooms aside on a large plate as you prepare the filling and crispy panko breadcrumb topping.
• Prepare the Sautéed Spinach: Heat the oil in a large sauté pan over medium-low heat. Add the sliced shallots and sauté for 3 to 4 minutes, stirring frequently, or until soft and translucent. Add the baby spinach, increase the heat to medium-high. Sauté until just wilted, stirring continuously. Season with salt and pepper and set aside.
• Prepare the Crispy Breadcrumb Topping: Melt the butter in a small sauté pan over medium heat. Once the butter is just beginning to sizzle, add the chopped shallots and a pinch of salt and cook for 1 to 2 minutes, stirring continuously. Add the panko breadcrumbs and minced garlic, and toast for three to four minutes, stirring constantly to prevent the breadcrumbs from burning, or until the breadcrumbs are very light golden in color. Transfer to a shallow bow and season to taste with salt and pepper.
• Assembly: Reduce the oven temperature to 425°F (220°C). Line the same sheet pan with parchment paper (*note: if you have a baking rack that can be set within a baking sheet, I prefer to place the mushrooms on this, as it helps prevent the mushrooms from sitting in any juice that releases during cooking).
• Distribute the roasted mushrooms, stem side up, on the sheet pan, in the center of the sheet pan so that they are just touching each other. Fill each mushroom with a large spoonful of marinara sauce. Distribute the sautéed spinach evenly among the mushrooms, spooning it on top of the sauce.
• Slice the goat cheese into ½-inch thick slices (roughly half an ounce). It may crumble a bit, but do your best to keep it in a roughly round slice. Carefully press the goat cheese slices, on both sides, in the panko breadcrumb topping and place on top of each mushroom. Sprinkle the mushrooms with the remaining breadcrumb mixture.
• Bake at 425°F (220°C) for 10 to 15 minutes or until heated through and the breadcrumbs are golden brown and goat cheese is just beginning to soften. Be careful to ensure that the breadcrumbs do not burn. Serve immediately.

PORTOBELLO MUSHROOMS WITH PEARLED BARLEY AND PRESERVED LEMON

Steps:

• 1. Cook the barley. Heat the sunflower oil in a heavy-based saucepan and sauté the onion and garlic until translucent. Add the stock and bring to a boil. Stir in the barley, lower the heat, then cover and simmer for 1 hour, until all the liquid has been absorbed and the barley is tender.
• 2. Meanwhile, preheat the oven to 350° F. Take a large baking sheet and grease it heavily with two thirds of the butter. Scatter the thyme sprigs over it. Stem the mushrooms and place the mushroom caps, stem-side up, on top of the thyme. Pour over the wine and stock and scatter the sliced garlic over. Dot each mushroom with a couple knobs of the remaining butter, then season with salt and pepper. Cover the pan with aluminum foil and place in the oven for 15 to 20 minutes, until the mushrooms are tender. Leave them in their cooking juices until you are ready to serve.
• 3. When the barley is done, remove the pan from the heat and stir in the preserved lemon, feta, parsley and thyme. Taste and add salt and pepper. To serve, reheat the mushrooms in the oven for a few minutes, if necessary. Place each mushroom, stem side up, on a serving plate. Scoop the barley on top and spoon some the mushroom cooking juices over. Garnish with basil sprouts and drizzle over the olive oil.

RISOTTO-STYLE BARLEY WITH MUSHROOMS

Steps:

• Heat oil in heavy large saucepan over medium heat. Add onion; sauté 4 minutes. Add all mushrooms; sauté until golden brown, adding 1 to 3 tablespoons water if mixture is dry, about 15 minutes. Stir in herbs and garlic. Add barley and stir 1 minute. Add 4 cups broth and bring to boil. Reduce heat to medium; cover and cook until liquid is almost absorbed and barley is almost tender, about 30 minutes.
• Stir 1 cup broth and tomato paste into barley. Cook uncovered until barley is tender and mixture is creamy, stirring occasionally and adding more broth if necessary, about 10 minutes. Stir in cheese. Season with salt and pepper.

PORTABELLA MUSHROOMS WITH BARLEY

Steps:

• Coat a large, nonstick frying pan with olive oil (thin layer, just to coat). Add one more teaspoon of olive oil to the bottom of the frying pan and heat over medium flame. Add diced onion, mushrooms, and garlic; saute until mushrooms are tender. Add barley and next three ingredients. Bring to a boil. Cover, reduce heat, and simmer for about 1/2 hour, until barley is tender and most of the water is absorbed. Remove from heat and let stand 5 minutes. Sprinkle with cheese, if desired. Serve warm.