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Portobello Mushrooms Stuffed with Barley Risotto

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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.

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

  1. 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.
  2. In a large pan, heat olive oil or vegan butter over medium heat. Add onion and sauté until soft, about 5 minutes.
  3. Add garlic and barley. Cook for 2–3 minutes, stirring, until barley is lightly toasted.
  4. Pour in white wine, if using, and cook until absorbed.
  5. 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.
  6. Stir in nutritional yeast or vegan Parmesan, lemon zest, lemon juice, thyme or rosemary. Season with salt and pepper to taste.
  7. Spoon the barley risotto into the roasted mushroom caps. Return to the oven for 5–7 minutes to heat through if needed.
  8. 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

Find it online: https://thefamilycooking.com/portobello-mushrooms-stuffed-with-barley-risotto/