Grilled Portabellas with Barley and Basil Print Friendly Version
1/2 cup uncooked pearl barley
1 tablespoon olive oil
10 small white mushrooms, finely chopped
5 large basil leaves, finely sliced
2 cloves garlic, finely chopped
1 medium zucchini, finely chopped
1/2 cup finely chopped red onion
1/2 cup finely chopped red bell pepper
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 cup pecans, toasted and chopped
1/2 cup low-fat Italian dressing
1 tablespoon Dijon-style mustard
8 large Portabella mushrooms, stems trimmed
In small pan with cover bring 1-1/2 cups water to a boil. Add barley and return to boil. Reduce heat to low, cover and cook 35 minutes. In large skillet heat oil over medium-high heat. Add white mushrooms, basil, garlic, zucchini, onion, bell pepper, salt and pepper. Cook 12 minutes, stirring occasionally. Stir in cooked barley. In bowl combine dressing and mustard. Brush Portabella mushrooms with dressing mixture. Grill over medium-hot coals, top side up for 8 minutes. Turn Portabellas and fill with about 1/4 to 1/2 cup barley mixture each. Grill 5 minutes longer. Serve extra barley mixture on the side. Makes 8 servings.
Per serving: calories 157, protein 3g, carbohydrates 17g,
dietary fiber 4g, fat 9g, cholesterol 1mg, sodium 612mg.
Additional preparation tips
Barley mixture can be prepared a day ahead and refrigerated. Bring to room temperature before spooning into Portabella mushrooms.
Instead of grilling, bake Portabella mushrooms in a 350ºF oven for 8 minutes. Turn over, fill with barley mixture and bake 5 minutes longer.