Spinach And Barley-Stuffed Portobellos

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 209
  • Fat: 8.1g
  • Saturated fat: 4.2g
  • Protein: 12.2g
  • Carbohydrate: 24.4g
  • Cholesterol: 23mg
  • Iron: 3.6mg
  • Sodium: 461mg
  • Calories from fat: 35%
  • Fiber: 5.4g
  • Calcium: 299mg


  • 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


  1. Preheat broiler.
  2. Remove brown gills from the undersides of mushrooms, using a spoon; discard gills. Set aside.
  3. Combine milk and flour, stirring with a whisk until blended; set aside.
  4. 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.
  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.
  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 firm to pack. Broil 3 1/2 minutes.
  7. Combine breadcrumbs and remaining 1/2 cup cheese; sprinkle evenly on top of each mushroom. Broil 1 1/2 minutes or until cheese melts.
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