Portobello Mushrooms Stuffed with Barley Sun Dried Tomatoes and Rosemary
Ingredients
- For the barley stuffing and mushrooms:
- 1 cup barley
- 2 cups water
- 1 cup oil packed sun dried tomatoes, drained and chopped into 1/2 inch pieces
- 1 tablespoon oil from the sun dried tomatoes
- 1 tablespoon finely chopped fresh rosemary
- 1 cup perle mozzarella balls (not the size of cherry tomatoes but smaller like a large pearl
- 1/4 teaspoon salt
- freshly ground pepper
- 6 portobello mushrooms, stems removed and gills scraped out
- 1 tablespoon olive oil
- For the kale
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 bunch curly kale (about 10 ounces) washed and cut into bite sized pieces (stems removed)
- 1/2 cup water
- salt and freshly ground pepper
Instructions
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