Prep 20 mins
Cook 10 mins
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.
- 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
- 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.
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.
I don't like barley but I thought rice would be a good substitute. This sounds like a very tasty recipe!!
This must be the most unusual stuffed mushrooms recipe I’ve ever made or eaten. I made a quarter quantity of the recipe, using large field mushrooms, so all the measurements ended up a bit approximate! I’m not overly fond of sun-dried tomatoes (I find them a bit sharp) and I’ve never liked blue cheese, so I subbed capers (very tasty) and feta (yum). For the wine, I used merlot. A fabulous blend of flavours and a lovely texture. These would make great appetisers, or a side dish, but they also make a very satisfying main dish, which is how I ate them, with rice. And it’s just an added bonus that they are so low in fat, and nutritious. I’ll be making these again. Thank you, Rita, for yet another fabulous recipe.