Parties, appetizers and potlucks aren’t quite complete without the stuffed mushroom. 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 (recipe below)!
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 it.
- 16 oz Mushrooms
- 8 oz Browned Sausage Meat
- 1 TBSP Vegetable Oil
- 2 Garlic Cloves Minced Garlic
- 1 (8 ounce) Package Cream Cheese, softened
- 1 cup of pre-cooked Mochi Barley Japanese pearl barley
- 1/2 cup Grated Parmesan Cheese
- 1 TSP Ground Black Pepper
- 1TSP Onion Powder
- 1/2 TSP Ground Cayenne Pepper
- Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray.
- Clean mushrooms with a damp paper towel.
- Carefully break off stems.
- Chop stems and set aside.
- Heat oil in a large skillet over medium heat.
- Fry sausage meat until cooked.
- Add garlic and chopped mushroom stems to the pan.
- Fry until any moisture has disappeared and set aside to cool.
- When garlic and mushroom mixture is no longer hot, stir in cream cheese, pearl barley, parmesan cheese, black pepper, onion powder and cayenne pepper.
- Using a little spoon, fill each mushroom cap with a generous amount of stuffing.
- Arrange the mushroom caps on prepared cookie sheet.
- Bake for 20 minutes in the preheated oven
NOTE: If you’re not using quick-cooking pearled barley, which takes 15 minutes to cook in boiling water vs 60 you could save some time in the kitchen by soaking your grains a day before. That makes working with traditional pearled barley SO much easier when considering that NOBODY has time to wait 60 minutes in the kitchen anymore.