Cheese Barley Stuffed Mushrooms
Rating:
★★★★★ 1 vote5
Serves:
Makes 24; serves 6
Method:
Bake
Ingredients
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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
- Preheat oven to 350 degrees. Remove stems from cap; reserve caps. Dice stems.
- 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.
- Place mushrooms on baking sheet. Sprinkle with parmesan cheese. Bake for 20 minutes or until tender.
