Cheese Barley Stuffed Mushrooms

Cheese Barley Stuffed Mushrooms Recipe

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Amanda Lewis


Great for those holiday get-togethers

★★★★★ 1 vote
Makes 24; serves 6


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medium-size button mushrooms
1 Tbsp
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


  • 1Preheat oven to 350 degrees. Remove stems from cap; reserve caps. Dice stems.
  • 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.
  • 3Place 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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