Pella Chronicle

December 4, 2012

Cheesy Barley Stuffed Mushrooms

Staff Writer
The Chronicle

Pella — 24 medium-size button mushrooms

1 tablespoon butter

4 green onions, chopped, plus more for garnish

1/4 cup oil-packed sun-dried tomatoes, chopped

1 cup cooked barley

1 tablespoon fresh or 1 teaspoon dried oregano

2 ounces (1/2 cup) fontina cheese (or white cheddar), shredded

2 tablespoons freshly grated parmesan cheese

1. Preheat oven to 350F. Remove stems from caps; reserve caps. Dice stems or reserve for another use.

2. Melt butter in skillet over medium-high heat. Add diced stems (if using) and onion; saute 10 minutes until liquid evaporates. In a bowl, combine mushroom mixture, tomatoes, barley, oregano and cheese. Spoon mixture evenly into mushroom caps.

3. Place mushroom caps on baking sheet. Sprinkle with parmesan. Bake 20 minutes or until tender. Makes 24; serves 6.