Cheese Barley Stuffed Mushrooms

Name: Cheese Barley Stuffed Mushrooms
Yield: Makes 24; serves 6
Cuisine: Italian
Ingredients: 24 medium-size button mushrooms; 1 Tbsp butter; 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

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By Amanda Lewis
@Amanda_Lewis

Great for those holiday get-togethers

Rating:

★★★★★ 1 vote5

Serves:

Makes 24; serves 6

Method:

Bake

Ingredients

24

medium-size button mushrooms
1 Tbsp

butter
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
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How to Make Cheese Barley Stuffed Mushrooms

Step-by-Step

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.

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