Creamy Portobello Bacon Barley with Poached Eggs | Blue Flame Kitchen

Ingredients

• 4 portobello mushrooms, halved and stems removed
• 4 cups water
• 1 cup pearl barley
• 1 cup diced bacon
• 3 cups diced onions
• 4 cloves garlic, finely chopped
• ½ cup white wine
• 2 cups whipping cream
• 2 cups frozen green peas
• 3 tbsp chopped fresh Italian parsley, divided
• ½ tsp salt
• ½ tsp freshly ground pepper
• 4 soft poached large eggs