Recipe by Oxmoor House January 2001


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.


Oxmoor House Healthy Eating Collection

Nutrition Facts

209 calories; fat 8.1g; saturated fat 4.2g; protein 12.2g; carbohydrates 24.4g; cholesterol 23mg; iron 3.6mg; sodium 461mg; calories from fat 35%; fiber 5.4g; calcium 299mg.