cheese barley stuffed mushrooms
(1 rating)
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Great for those holiday get-togethers
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(1 rating)
yield
serving(s)
method
Bake
Ingredients For cheese barley stuffed mushrooms
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24medium-size button mushrooms
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1 Tbspbutter
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4green onions, chopped (plus more for garnish)
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1/4 coil-packed sun-dried tomatoes, chopped
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1 ccooked barley
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1 Tbspfresh or 1 teaspoon dried oregano
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2 oz(1/2 cup) fontina cheese (white cheddar may be used as well) shredded
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2 Tbspfreshly grated parmesan cheese
How To Make cheese barley stuffed mushrooms
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1Preheat oven to 350 degrees. Remove stems from cap; reserve caps. Dice stems.
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2Melt butter in a skillet over medium-high heat. Add diced stems and onion; saute 10 minutes until liquid evaporates. In a bowl, combine mushroom mixture, tomatoes, barley, oregano and cheese. Spoon mixture evenly into mushroom caps.
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3Place mushrooms on baking sheet. Sprinkle with parmesan cheese. Bake for 20 minutes or until tender.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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