Barley Stuffed Portobello Mushrooms

by | Oct 11, 2011

Barley Stuffed Portobello Mushroom (c)2011 LaDomestique.com

Each week I contribute a column to “Whole Foods Market Cooking Boulder” expanding on one of my 10 Ways Tuesday ideas. This week I shared a recipe for Portobello Mushrooms Stuffed with Barley, Sun Dried Tomatoes, and Rosemary served over a bed of sautéed kale. Stuffed vegetables like mushrooms, squash, or pumpkins are a delicious vegetarian simple supper for fall. For my recipe, plus information on the different types of barley, click on the icon below.

 

4 Comments

  1. Hallie
    Hallie on October 12, 2011 at 9:49 am

    Yum, such a creative dish. I should totally try making more things like this.

    • Jess
      Jess on October 12, 2011 at 9:53 am

      Thanks, Hallie! Grains are fun to experiment with, especially in stuffings and salads.

  2. Cristina, from BA to Paris
    Cristina, from BA to Paris on October 14, 2011 at 8:45 am

    Now I see the light ;D
    No, seriously speaking, I admit not knowing much about barley..Thanks a lot!! Seldom do we find such informative posts, and yummy!

    • Jess
      Jess on October 14, 2011 at 8:53 am

      Thanks, Christina!