Warm Barley And Mushroom Salad Over Portobellos Recipes

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TOASTED BARLEY SALAD WITH RED BELL PEPPER, CORN AND GRILLED PORTOBELLO MUSHROOMS



Toasted Barley Salad with Red Bell Pepper, Corn and Grilled Portobello Mushrooms image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4

Number Of Ingredients 13

1/2 cup pearl barley
1 1/2 cups canned vegetable broth
1 large poblano chili or green bell pepper
1 small red bell pepper
2 large plum tomatoes, seeded, chopped (about 1 cup)
1 cup fresh corn kernels
1/3 cup chopped fresh cilantro
1/4 cup chopped green onions
2 1/2 tablespoons fresh lime juice
2 tablespoons olive oil
Nonstick olive oil spray
4 large portobello mushrooms, stemmed, dark gills scraped away
24 large spinach leaves

Steps:

  • Place barley in heavy large saucepan. Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes. Add broth to pan and bring to boil. Reduce heat to medium-low, cover and simmer until barley is tender and broth is absorbed, about 35 minutes. Uncover and let barley cool. Char poblano and red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and dice poblano and red bell pepper. Place barley, poblano and red bell pepper in large bowl. Add tomatoes and next 5 ingredients; toss to blend. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
  • Prepare barbecue (medium-high heat). Spray mushrooms with nonstick spray; sprinkle with salt and pepper. Grill until cooked through, about 4 minutes per side. Transfer to work surface; slice thinly. Arrange 6 spinach leaves on each of 4 plates. Top with barley salad. Arrange 1 sliced mushroom alongside each salad. Serve while mushrooms are still warm.

WARM BARLEY AND MUSHROOM SALAD OVER PORTOBELLOS



Warm Barley and Mushroom Salad Over Portobellos image

Provided by Molly O'Neill

Categories     appetizer

Time 1h40m

Yield 4 servings

Number Of Ingredients 11

3 cups water
3/4 cup medium pearl barley
1 3/4 cups chicken broth
2 large shallots, peeled and minced
8 cups mixed wild mushrooms, like portobellos and shiitakes, cut into large cubes
2 teaspoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
4 large portobello mushrooms
1 tablespoon chopped Italian parsley

Steps:

  • Bring the water to a boil in a medium-size saucepan. Stir in the barley, lower the heat, cover and simmer until tender, about 50 minutes.
  • Meanwhile, heat 1/4 cup broth in a large skillet over medium heat until it simmers. Add the shallots and stir until most of the liquid has evaporated, about 2 minutes. Add the mushroom cubes and 1/4 cup of broth. Cook, stirring often, for 5 minutes. Pour in 1 cup of broth and stir, scraping the bottom of the skillet. Bring to a boil. Reduce heat and simmer until the liquid is reduced to a sauce consistency, about 15 minutes. Stir in the sage, rosemary, salt and pepper. Stir in the barley. Keep warm.
  • Preheat the broiler. Brush both sides of the portobellos with the remaining 1/4 cup chicken broth. Season the underside lightly with salt and pepper to taste. Broil until softened, about 2 minutes per side. Place 1 mushroom on each of 4 plates and spoon the barley mixture over them. Garnish with parsley and serve immediately.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 2 grams, Carbohydrate 52 grams, Fat 3 grams, Fiber 13 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 1062 milligrams, Sugar 11 grams, TransFat 0 grams

WARM PORTOBELLO MUSHROOM SALAD



Warm Portobello Mushroom Salad image

From Clean Eating magazine, May/June 2010, this recipe is loaded with nutrients and very low in calories and saturated fat.

Provided by Epi Curious

Categories     Spinach

Time 15m

Yield 2 salads, 2 serving(s)

Number Of Ingredients 6

2 tablespoons olive oil
4 portabella mushrooms, sliced
2 tablespoons balsamic vinegar
1/2 cup walnuts, chopped
8 cups spinach, fresh
sea salt & fresh ground pepper, to taste

Steps:

  • Heat a medium pan over high heat and add oil. Reduce heat to medium, add sliced mushrooms and vinegar and let them cook fully on one side for about 5 minutes, then flip. When mushrooms are nearly done, add walnuts, toss once and remove from heat. (If you overcook the walnuts, they will taste bitter.).
  • Divide spinach between two plates and top with mushroom and walnut mixture. add salt and pepper to taste.
  • Note: for a little extra protein, you can add sauteed shrimp or tofu.

Nutrition Facts : Calories 381.9, Fat 33.4, SaturatedFat 3.8, Sodium 105.7, Carbohydrate 16.9, Fiber 7.1, Sugar 4.3, Protein 12.1

TOASTED BARLEY SALAD WITH RED BELL PEPPER, CORN AND GRILLED PORTOBELLO MUSHROOMS



Toasted Barley Salad with Red Bell Pepper, Corn and Grilled Portobello Mushrooms image

Categories     Salad     Leafy Green     Herb     Mushroom     Pepper     Tomato     Vegetarian     High Fiber     Low/No Sugar     Barley     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

1/2 cup pearl barley
1 1/2 cups canned vegetable broth
1 large poblano chili or green bell pepper
1 small red bell pepper
2 large plum tomatoes, seeded, chopped (about 1 cup)
1 cup fresh corn kernels
1/3 cup chopped fresh cilantro
1/4 cup chopped green onions
2 1/2 tablespoons fresh lime juice
2 tablespoons olive oil
Nonstick olive oil spray
4 large portobello mushrooms, stemmed, dark gills scraped away
24 large spinach leaves

Steps:

  • Place barley in heavy large saucepan. Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes. Add broth to pan and bring to boil. Reduce heat to medium-low, cover and simmer until barley is tender and broth is absorbed, about 35 minutes. Uncover and let barley cool.
  • Char poblano and red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and dice poblano and red bell pepper.
  • Place barley, poblano and red bell pepper in large bowl. Add tomatoes and next 5 ingredients; toss to blend. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
  • Prepare barbecue (medium-high heat). Spray mushrooms with nonstick spray; sprinkle with salt and pepper. Grill until cooked through, about 4 minutes per side. Transfer to work surface; slice thinly.
  • Arrange 6 spinach leaves on each of 4 plates. Top with barley salad. Arrange 1 sliced mushroom alongside each salad. Serve while mushrooms are still warm.

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