For a vegetarian dish, swap in vegetable stock or water for chicken stock.
Bring 3 cups water and barley to a boil in a medium saucepan. Reduce heat, and simmer 25 minutes; drain.
Preheat oven to 350°F.
Heat butter and oil in a large skillet over medium-high. Add onion, celery, carrots, and mushrooms; cook 8 minutes. Add garlic, rosemary, and thyme; cook 1 minute. Combine barley, mushroom mixture, pecans, cherries, parsley, salt, and pepper in a large bowl. Stir in stock and egg. Spoon mixture into a 2-quart baking dish coated with cooking spray.
Bake at 350°F for 25 minutes or until liquid is absorbed. Remove pan from oven.
Preheat broiler with oven rack in top position.
Sprinkle cheese over stuffing. Broil 1 minute or until lightly browned. Let stand 10 minutes before serving.