Recipe by Rita~
Not your normal stuffed mushrooms! I also add 1 cup of wine to the pan after the mushrooms are in it to steam them while baking.
Top Review by Nikoma
5 stars for originality for sure! These were beautiful and delicious. I would serve the filling on it's own as a side dish, it's fabulous. Stuffed into the mushrooms it makes an exellent vegetarian main dish. These are just booming with flavor unlike alot of mushrooms that end up tasting kinda flat. These are sweet from the peppers and onions. Tart from the tomatoes and cheese, creamy with just enough texture. The wine is a great touch. BF doesnt like barley, peppers, onions or SD tomatoes but he woofed these down! Used light cream, and about 1/3 cup sun dried tomatoes since mine were chopped up already and couldn't be measured as written.
- 20 large fresh mushrooms
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1⁄4 cup finely chopped onion
- 1⁄4 cup finely chopped red pepper
- 1⁄2 cup heavy cream
- 1⁄3 cup crumbled blue cheese
- 1 1⁄2 cups cooked barley
- 5 finely chopped marinated sun-dried tomatoes
- 1 tablespoon minced fresh basil
- 1⁄8 teaspoon white pepper
- fresh basil, chopped,for garnish
Directions See How It's Made
- Clean mushrooms with damp paper towel.
- Remove mushroom stems; finely chop stems and set aside.
- Sauté mushroom caps in butter and oil in skillet until almost tender; drain on paper towels.
- Sauté mushroom stems, onions, and red pepper in skillet.
- Add cream; bring to a boil.
- Reduce heat and add cheese; cook until melted.
- Stir in barley, basil, sundried tomatoes and pepper; cook until thoroughly heated.
- Spoon barley mixture into mushroom caps.
- Place mushroom caps in greased shallow baking pan.
- Cover and bake at 350 degrees 10 minutes or until tender.
- Drain on paper towels.
- Garnish stuffed mushrooms with basil.