Groats are edible grains with both gluten and gluten-free versions available. At home, I mostly use buckwheat. I mainly serve it as an addition to meat-based dishes. A bit less often, I make meals with barley. I mostly use barley for stuffing cabbage rolls.
This time I decided to use barley groats as a part of the filling for the mushroom. I mixed it with garlic, cheese and parsley. The entire dish turned out very tasty and it was perfect served as an appetizer.
Ingredients for stuffed mushrooms.
- 100 g barley groats
- 800 g big mushroom hats
- 2 cloves of garlic
- 1 tablespoon of batter
- 1 and 1/2 teaspoon of salt
- 1/8 teaspoon of black pepper
- 3 tablespoons of grated Gouda cheese
- 1 tablespoon of finely chopped parsley
How to make mushrooms stuffed with barley.
Pour water into a pot, add 1/2 teaspoon of salt and put it on a heat. Once the water starts boiling, pour in the barley groats. Cook for 7 minutes then pour off the water and let the groats cool down.
Peel the mushrooms and take out 150 g from the total of 800 g (all legs plus a few hats) and dice it.
Put the butter on a frying pan, add mashed garlic and the diced mushrooms. Fry for 5 minutes over a medium heat. While frying, add 1/2 teaspoon of salt and pepper. After five minutes, add the cooked groats and continue frying for 4 to 5 minutes. Once done, let the filling cool down. Transfer the cold filling to a bowl, add parsley and 1/2 teaspoon salt to it and mix.
Carefully fill the mushroom hats with the stuffing, then sprinkle with grated cheese on the top.
Place the mushrooms on a baking tray and bake for 35 to 40 minutes in an oven preheated to 180 degrees Celsius.
Serve the dish warm.
Good to know when making stuffed mushrooms.
You can replace the barley with buckwheat and the Gouda cheese with mozzarella.
I lined the baking tray with a baking paper before putting the mushrooms on.
Do you like mushrooms? If so, try our recipe for Mushrooms stuffed with mozzarella.