Cheese Barley Stuffed Mushrooms

Cheese Barley Stuffed Mushrooms

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Amanda Lewis


Great for those holiday get-togethers


★★★★★ 1 vote

Makes 24; serves 6


  • 24
    medium-size button mushrooms
  • 1 Tbsp
  • 4
    green onions, chopped (plus more for garnish)
  • 1/4 c
    oil-packed sun-dried tomatoes, chopped
  • 1 c
    cooked barley
  • 1 Tbsp
    fresh or 1 teaspoon dried oregano
  • 2 oz
    (1/2 cup) fontina cheese (white cheddar may be used as well) shredded
  • 2 Tbsp
    freshly grated parmesan cheese

How to Make Cheese Barley Stuffed Mushrooms


  1. Preheat oven to 350 degrees. Remove stems from cap; reserve caps. Dice stems.
  2. Melt 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.
  3. Place mushrooms on baking sheet. Sprinkle with parmesan cheese. Bake for 20 minutes or until tender.

Printable Recipe Card

About Cheese Barley Stuffed Mushrooms

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Italian

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