Portobello Mushrooms Stuffed with Barley Risotto
These portobello mushrooms stuffed with barley risotto only look fancy. But they’re actually really easy to make. And did we mention they’re delicious?
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Ingredients
- 4 large portobello mushroom caps
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 cups vegetable or chicken broth
- 2 tablespoons unsalted butter
- 1 sweet onion, chopped
- 3 garlic cloves, minced
- 1 cup barley
- ½ cup white wine
- 4 ounces baby kale or spinach
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- ½ cup grated Parmesan cheese, plus more for garnish
- Chopped fresh parsley, for serving
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