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

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