Greek Stuffed Portobello Mushrooms


4 Portobello Mushrooms

1 Bunch of Green Onions

1/4 cup Artichoke Hearts without liquid

4 cloves of Garlic

4 Peeled San Marzano Tomatoes

1/4 cup Feta Cheese

1 cup Hulled Barley

3 cups Water

1 teaspoon Sea Salt

2 tablespoons Pine Nuts

Olive Oil


Pour barley, water, and salt into a medium size sauce pan with a lid.  Heat over high until it reaches a boil, reduce heat to low, cover with lid.  Cook the barley for 40 minutes, check for tenderness and turn off heat.  If some water still remains, cover with lid and let sit for 10 minutes.

After the ten minutes are over check if any more water remains, if you still have water, strain the barley over the sink and return to the pan.

Preheat Oven to 400 Fahrenheit.

Rinse the mushrooms, remove stems, and spoon out the gills (the black inside of the mushroom).

Rub olive oil on the outside of the mushrooms and place on small cookie sheet.

Cut the feta into small 1/2 inch cubes, slice green onions, cut artichoke hearts into small pieces, and press the garlic.  Gently squeeze the tomatoes to remove seeds and cut into small pieces.

Gently stir 1 cup of cooked barley, feta, green onions, tomatoes, garlic, and artichoke hearts in a small bowl.

Toast the pine nuts in a small non-stick pan over medium heat until lightly browned.

Scoop about 3/4 cup filling into each mushroom cap and sprinkle pine nuts on each of the stuffed mushrooms.  Drizzle some olive oil on each stuffed mushroom.

Place stuffed mushrooms into oven and bake until cheese is melted, about 15 minutes.