You are here: Home » Recipes » Cheesy Barley Stuffed Mushrooms Cheesy Barley Stuffed Mushrooms Recipe by Serena Ball, RDKitchen Tested Yield 6 servings These mushrooms make a colorful appetizer or a delicious side dish to meat. Shop for hull-less barley, which contains more of the original whole grain components than pearled barley. Teresa Blackburn PrintEmail Ingredients 1/2 cup chicken broth1/4 cup sun-dried tomatoes (not oil-packed), chopped1 tablespoon butter4 green onions, chopped, plus more for garnish1 garlic clove, minced1 cup cooked barley1 tablespoon fresh oregano, chopped (or 1 teaspoon dried) Freshly ground pepper to taste2 ounces (½ cup) Fontina cheese (or white Cheddar,) shredded1 teaspoon lemon juice24 mushroom caps2 tablespoons Parmesan cheese, fresh grated Instructions Preheat oven to 350F. Remove stems from caps, reserve caps. Dice stems. Melt butter in a skillet over medium-high heat. Add mushrooms and onion; sauté 10 minutes until liquid evaporates. In a bowl, combine mushroom mixture, tomatoes, barley, oregano, and cheese. Spoon mixture evenly into mushroom caps. Place mushroom caps on baking sheet. Sprinkle with Parmesan. Bake 20 minutes or until tender. Makes 24.