Cheesy Risotto Stuffed Portabello with Pumpkin & barley
Cheesy Risotto Stuffed Portabello with Pumpkin & barley SERVES: 4 - 2 Tbsp olive oil + extra for frying - 1 onion, finely chopped - 1 bay leaf - 300g pearl
Ingredients
- 2 Tbsp olive oil + extra for frying
- 1 onion, finely chopped
- 1 bay leaf
- 300g pearl barley
- 150mls white wine
- 500g pumpkin, cut in bite sized pieces
- 750mls vegetable or chicken stock, boiling
- 50g Parmesan cheese, grated + extra to serve
- 8 small portobello mushrooms
- 1/4 cup sage leaves
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