Baked mushroom caps have been piled with a savoury barley spinach stuffing and sprinkled with cheese. They make an eye-catching appetizer or a vegetarian main dish when served with a salad and crusty rolls.
4 large Portobello mushrooms
2 tsp (10 mL) canola oil
1/4 cup (50 mL) chopped onion
1 garlic clove, minced
1/2 cup (125 mL) pot or pearl barley
2 cups (500 mL) lower salt vegetable or chicken broth
1/4 cup (50 mL) whole grain bulgur
1/2 tsp (2 mL) dried summer savoury
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
About 8 cups (2 L) fresh spinach leaves, thinly sliced crosswise
1/4 cup (50 mL) shredded Swiss, Monterey Jack or Parmesan cheese
Remove stems from mushrooms and coarsely chop. In a medium saucepan, heat oil and sauté onion, garlic and mushroom stems 1 minute. Stir in barley. Add broth, then bring to a boil. Reduce heat, cover and simmer 30 minutes. Stir in bulgur and continue to simmer 12 to 15 minutes or until grains are almost tender. Stir in savoury, salt and pepper. Stir in spinach. Cover and simmer 4 minutes or until spinach is wilted.
Meanwhile, use a spoon or sharp knife to scrape gills from mushroom caps; discard gills. Place caps, rounded side down, in a foil-lined pan. Spoon spinach mixture into mushroom caps and sprinkle with cheese. Bake at 375⁰F (190⁰C) for 18 to 20 minutes or until mushrooms are tender and cheese is slightly melted.
Makes 4 servings.
Nutritional Information (per serving):
Protein: 11 g
Carbohydrate: 37 g
Fibre: 9 g
Sugars: 3 g
Fat: 5 g
Saturated Fat: 1.5 g
Trans Fat: 0 g
Cholesterol: 6 mg
Sodium: 342 mg
Potassium: 438 mg