Ingredients for Portabella Mushrooms With Barley
- 2 tablespoons olive oil
- 1 medium onion, diced
- Fresh Portabella Mushrooms
- Garlic Clove
- 1 cup pearled barley
- Water
- Dry White Wine
- Salt
- Parmesan Cheese
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How to Make Portabella Mushrooms With Barley
- Heat 1 tablespoon olive oil in a large, nonstick frying pan over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Add the sliced portabella mushrooms and minced garlic to the pan. Cook until the mushrooms are tender and have released their moisture, about 8-10 minutes.
- Stir in the pearled barley, vegetable broth, thyme, and salt.
- Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 30-40 minutes, or until the barley is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
- Remove from heat and let stand for 5 minutes, allowing the barley to absorb any remaining liquid.
- Sprinkle with Parmesan cheese (if using) and garnish with fresh parsley (if using).
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
9g
Fat
1g
Carbs
10g
