Barley with Roasted Portobello Mushrooms

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  • Level: Easy
  • Total: 1 hr
  • Active: 10 min
  • Yield: 4 servings
Barley and mushrooms are a classic combination. For this side dish, large chunks of portobello mushrooms are roasted then tossed with garlic and a little vinegar. Stirred into buttery rich and tender barley, this mushroom-forward recipe is both hearty and healthy.


  1. Cook 1 cup barley in a saucepan with 2 cups chicken broth, 1 bay leaf and 1 tablespoon butter over low heat, covered, 25 to 30 minutes; season with salt and pepper. Meanwhile, toss 4 quartered portobello mushroom caps with olive oil and salt and pepper on a baking sheet. Roast at 400˚ F until tender, 20 minutes. Toss with 2 teaspoons sherry vinegar and 1 minced garlic clove. Stir into the barley along with 2 tablespoons chopped parsley.