Barley Stuffed Mushrooms

Make some barley stuffed mushrooms for your next party, appetizers, and potluck. If you’re looking for a stuffed mushrooms recipe that delivers all of the things we love about them, with a twist nobody will see coming, try using pearled barley. Mochi Mugi Japanese Pearled Barley is the number one seller in Japan for good reason. Premium grains are used to give you a healthy alterative to rice only dishes. Actually boosts the nutritional value of rice when cooked and blended together.

Pearled barley will give your mushrooms a deep nutty flavor without any actual nuts. If you take these to a gathering make sure you take a few copies of the recipe, people will want to share it.

Ingredients:

• 16 oz Mushrooms
• 8 oz Browned Sausage Meat
• 1 TBSP Vegetable Oil
• 2 Garlic Cloves Minced Garlic
• 1 (8 oz) Package of Cream Cheese, softened
• 1 cup of pre-cooked Mochi Barley Japanese pearl barley BUY NOW>
  
• 1/2 cup Grated Parmesan Cheese
• 1 TSP Ground Black Pepper
• 1TSP Onion Powder
• 1/2 TSP Ground Cayenne Pepper

Directions:

1. 1. Preheat the oven to 350 degrees F.  Spray a baking sheet with cooking spray.
   2. Clean mushrooms with a damp paper towel.
   3. Carefully break off stems.
   4. Chop stems and set them aside.
   5. Heat oil in a large skillet over medium heat.
   6. Fry sausage meat until cooked.
   7. Add garlic and chopped mushroom stems to the pan.
   8. Fry until any moisture has disappeared and set aside to cool.
   9. When the garlic and mushroom mixture is no longer hot, stir in cream cheese, pearl barley, parmesan cheese, black pepper, onion powder and cayenne pepper.
   10. Using a little spoon, fill each mushroom cap with a generous amount of stuffing.
   11. Arrange the mushroom caps on the prepared cookie sheet.
   12. Bake for 20 minutes in the preheated oven