Spinach And Barley-Stuffed Portobellos



6 servings (serving size: 1 mushroom and 1/2 cup spinach-barley mixture)

Recipe from

Oxmoor House

Nutritional Information

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


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


Preheat broiler.

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.