cheese barley stuffed mushrooms

Name: Cheese Barley Stuffed Mushrooms
Cuisine: Italian
Ingredients: 24 - medium-size button mushrooms; 1 tablespoon(s) butter; 4 - green onions, chopped (plus more for garnish); 1/4 cup(s) oil-packed sun-dried tomatoes, chopped; 1 cup(s) cooked barley; 1 tablespoon(s) fresh or 1 teaspoon dried oregano; 2 ounce(s) (1/2 cup) fontina cheese (white cheddar may be used as well) shredded; 2 tablespoon(s) freshly grated parmesan cheese

(1 RATING)

21 Pinches

Amanda Lewis

Rock Island, IL

Updated on Dec 6, 2012

Great for those holiday get-togethers

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method Bake

yield Makes 24; serves 6

Ingredients

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

How To Make cheese barley stuffed mushrooms

Step 1

Preheat oven to 350 degrees. Remove stems from cap; reserve caps. Dice stems.

Step 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.
Step 3

Place mushrooms on baking sheet. Sprinkle with parmesan cheese. Bake for 20 minutes or until tender.
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