Why You’ll Love This Recipe
This dish is comforting yet refined, combining robust umami flavors with wholesome ingredients. Barley risotto offers a toothsome texture and is easier to cook than traditional risotto, while still delivering that rich, creamy consistency. The portobello mushrooms serve as the perfect edible bowl, adding depth and meatiness without any actual meat. It’s satisfying, nutritious, and perfect for entertaining or a nourishing weeknight meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the stuffed mushrooms:
- Large portobello mushroom caps, cleaned and stems removed
- Olive oil
- Balsamic vinegar (optional)
- Salt and black pepper
For the barley risotto:
- Pearl or hulled barley, rinsed
- Olive oil or vegan butter
- Onion, finely chopped
- Garlic, minced
- White wine (optional)
- Vegetable broth, warmed
- Nutritional yeast or grated vegan Parmesan (optional)
- Fresh thyme or rosemary
- Lemon zest and juice
- Salt and pepper to taste
- Fresh parsley, for garnish
Directions
- Preheat oven to 400°F (200°C).
Brush portobello caps with olive oil and balsamic vinegar (if using). Season with salt and pepper.
Place gill-side up on a baking sheet and roast for 15–20 minutes, or until tender and juicy. Set aside. - Make the barley risotto:
In a large pan, heat olive oil or butter over medium heat. Add onion and cook until soft, about 5 minutes.
Stir in garlic and barley and cook for 2–3 minutes until barley is lightly toasted.
Pour in white wine, if using, and cook until absorbed.
Gradually add warm vegetable broth, one ladle at a time, stirring often and allowing each addition to absorb before adding the next. This process takes about 30–35 minutes.
When barley is tender and creamy, stir in nutritional yeast or vegan Parmesan, lemon zest, lemon juice, herbs, and adjust salt and pepper to taste. - Assemble the mushrooms:
Spoon the barley risotto into the roasted mushroom caps.
Return to the oven for 5–7 minutes to warm through, if needed.
Garnish with fresh parsley and serve hot.
Servings and timing
This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: about 55 minutes
Variations
- Add Veggies: Stir in peas, spinach, or sautéed mushrooms to the risotto for more color and flavor.
- Cheesy Finish: Top with shredded vegan cheese or regular Parmesan if not vegan.
- Grain Swap: Use farro, brown rice, or arborio rice instead of barley if preferred.
- Stuffed Peppers Option: Use the risotto to stuff bell peppers instead of mushrooms.
- Truffle Flair: Finish with a drizzle of truffle oil for an earthy, gourmet touch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F (175°C) oven until warmed through, or microwave in 1-minute intervals.
Not recommended for freezing, as mushrooms can become watery and risotto may lose texture.
FAQs
Can I make the risotto ahead of time?
Yes, you can prepare the barley risotto a day in advance and reheat it when ready to stuff the mushrooms.
What type of barley is best?
Pearl barley is preferred for faster cooking and a creamier texture. Hulled barley is more nutritious but takes longer to cook.
Can I use regular risotto rice?
Yes, arborio rice can be used if you want a traditional risotto instead of barley.
Are the mushroom gills edible?
Yes, but you can scrape them out if you prefer a cleaner presentation or milder taste.
Can I grill the portobello mushrooms?
Absolutely. Grill them for 4–5 minutes per side until tender, then stuff with the risotto.
How do I keep the mushrooms from getting soggy?
Roast or grill them gill-side up, and avoid overfilling with liquid-heavy risotto.
Is this dish gluten-free?
No, barley contains gluten. Substitute with gluten-free grains like quinoa or rice to make it gluten-free.
What protein can I add?
Add cooked lentils or chickpeas to the risotto for extra protein.
Can I make this without wine?
Yes, simply skip the wine and use extra broth for deglazing.
What sides go well with this?
Serve with a simple green salad, roasted vegetables, or garlic bread for a complete meal.
Conclusion
Portobello Mushrooms Stuffed with Barley Risotto is a wholesome, elegant dish full of earthy, comforting flavors. Whether you’re hosting guests or looking for a satisfying vegetarian dinner, this recipe delivers both in taste and presentation. With its creamy risotto, juicy roasted mushrooms, and bright herbal finish, it’s a dish you’ll want to make again and again.
PrintPortobello Mushrooms Stuffed with Barley Risotto
Portobello Mushrooms Stuffed with Barley Risotto is a hearty and elegant vegetarian main dish featuring roasted mushroom caps filled with creamy, herb-infused barley risotto. Perfect for cozy dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting, Stovetop
- Cuisine: Vegetarian
- Diet: Vegetarian
Ingredients
- 4 large portobello mushroom caps, cleaned and stems removed
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar (optional)
- Salt and black pepper to taste
- 1 cup pearl barley, rinsed
- 1 tbsp olive oil or vegan butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup white wine (optional)
- 4 cups vegetable broth, warmed
- 2 tbsp nutritional yeast or grated vegan Parmesan (optional)
- 1 tsp fresh thyme or rosemary
- 1 tsp lemon zest
- 1 tbsp lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Brush mushroom caps with olive oil and balsamic vinegar if using. Season with salt and pepper. Place gill-side up on a baking sheet and roast for 15–20 minutes until tender. Set aside.
- In a large pan, heat olive oil or vegan butter over medium heat. Add onion and sauté until soft, about 5 minutes.
- Add garlic and barley. Cook for 2–3 minutes, stirring, until barley is lightly toasted.
- Pour in white wine, if using, and cook until absorbed.
- Gradually add warm vegetable broth, one ladle at a time, stirring frequently and allowing liquid to absorb before the next addition. Continue until barley is tender and creamy, about 30–35 minutes.
- Stir in nutritional yeast or vegan Parmesan, lemon zest, lemon juice, thyme or rosemary. Season with salt and pepper to taste.
- Spoon the barley risotto into the roasted mushroom caps. Return to the oven for 5–7 minutes to heat through if needed.
- Garnish with chopped parsley and serve hot.
Notes
- Use pearl barley for quicker cooking; hulled barley requires longer simmering.
- Add vegetables like peas, spinach, or sautéed mushrooms to the risotto for extra flavor and texture.
- To make it gluten-free, substitute barley with quinoa or brown rice.
- For a gourmet twist, finish with a drizzle of truffle oil.
- Grill mushrooms instead of roasting for a smokier flavor.
Nutrition
- Serving Size: 1 stuffed mushroom cap with risotto
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
