- 6 medium portobello mushroom caps (about 1 1/2 pounds)
- 2/3 cup 2% reduced-fat milk
- 2 tablespoons all-purpose flour
- Cooking spray
- 1/2 cup coarsely chopped carrot
- 1/2 cup coarsely chopped onion
- 5 garlic cloves, minced
- 3/4 teaspoon salt
- 1 (10-ounce) bag fresh spinach leaves (about 10 cups)
- 1 cup cooked quick-cooking pearl barley
- 1 cup (4 ounces) grated Gruyère cheese, divided
- 1/2 teaspoon freshly ground pepper
- 1/8 teaspoon ground nutmeg
- 1/2 cup fresh whole-wheat breadcrumbs
- calories 209
- fat 8.1 g
- satfat 4.2 g
- protein 12.2 g
- carbohydrate 24.4 g
- cholesterol 23 mg
- iron 3.6 mg
- sodium 461 mg
- caloriesfromfat 35 %
- fiber 5.4 g
- calcium 299 mg
How to Make It
Remove brown gills from the undersides of mushrooms, using a spoon; discard gills. Set aside.
Combine milk and flour, stirring with a whisk until blended; set aside.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add carrots and next 3 ingredients; cook, stirring constantly, 5 minutes. Add spinach; cook, stirring constantly, 4 minutes or until spinach wilts.
Stir in flour mixture; bring to a boil. Reduce heat; simmer 1 to 2 minutes or until thick. Stir in cooked barley, 1/2 cup cheese, pepper, and nutmeg; cook 1 minute or until cheese melts.
Coat reserved mushroom caps with cooking spray; place on a broiler pan. Broil 5 minutes or until tender. Fill each cap with about 1/2 cup spinach-barley mixture, pressing firm to pack. Broil 3 1/2 minutes.
Combine breadcrumbs and remaining 1/2 cup cheese; sprinkle evenly on top of each mushroom. Broil 1 1/2 minutes or until cheese melts.