Toasted Barley Salad with Red Bell Pepper, Corn and Grilled Portobello Mushrooms

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1/2 cup pearl barley

1 1/2 cups canned vegetable broth

1 large poblano chili or green bell pepper

1 small red bell pepper

2 large plum tomatoes, seeded, chopped (about 1 cup)

1 cup fresh corn kernels

1/3 cup chopped fresh cilantro

1/4 cup chopped green onions

2 1/2 tablespoons fresh lime juice

2 tablespoons olive oil

Nonstick olive oil spray

4 large portobello mushrooms, stemmed, dark gills scraped away

24 large spinach leaves