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

Spoon this creamy grain mixture, packed with vegetables, onto broiled portobello caps for a whole meal on a mushroom.

How to Make It

Step 1

Preheat broiler.

Step 2

Remove brown gills from undersides of mushrooms using a spoon; discard gills.

Step 3

Combine milk and flour, stirring with a whisk until blended.

Step 4

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add carrot and next 3 ingredients; sauté 5 minutes. Add spinach; sauté 4 minutes or until spinach wilts.

Step 5

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.

Step 6

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 firmly to pack. Broil 3 1/2 minutes.

Step 7

Combine breadcrumbs and 1/2 cup cheese; sprinkle evenly on top of each mushroom. Broil 1 1/2 minutes or until cheese melts.

Step 8

carbo rating: 19

The Complete Step-by-Step Low Carb Cookbook

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