Equipment
* optional
Ingredients
Portobello Base
- 4 portobello mushrooms, stems removed and reserved
- 15 ml extra virgin olive oil
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Wild Mushroom Barley Filling
- 15 ml extra virgin olive oil
- 150 g mixed wild mushrooms, roughly chopped
- 1 shallot, finely diced
- 2 garlic, minced
- 2 g fresh thyme, finely chopped
- 100 g pearl barley, rinsed well
- 50 ml dry white wine
- 350 ml vegetable broth
Garnish
- 5 g fresh parsley, finely chopped
- 5 g fresh chives, finely sliced
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper.
Brush the portobello caps with olive oil and season evenly with kosher salt and black pepper. Place them gill-side up on the prepared baking sheet.
Roast the portobello caps in the oven for 15 minutes until they are deeply browned and tender but still hold their shape. Remove from the oven and set aside.
While the mushrooms roast, heat the remaining olive oil in a medium skillet over medium-high heat. Add the chopped wild mushrooms and sauté without moving them for the first 2 minutes to develop a sear. Continue to cook until deeply browned, about 5 to 7 minutes total.
Reduce the heat to medium. Add the diced shallot, minced garlic, and chopped thyme to the skillet. Cook until the aromatics are fragrant and softened, about 2 minutes.
Stir in the rinsed pearl barley, tossing it with the mushroom mixture to toast the grains slightly, about 1 to 2 minutes. You should notice a subtle nutty aroma.
Pour in the dry white wine to deglaze the skillet, scraping up any browned bits from the bottom. Cook until the liquid has almost completely evaporated.
Add the vegetable broth and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 25 to 30 minutes until the barley is tender and the liquid is absorbed.
Divide the warm wild mushroom and barley pilaf evenly among the roasted portobello caps, spooning the mixture generously into the hollow cavities.
Sprinkle the stuffed mushrooms with fresh parsley and chives. Serve immediately while warm.
Chef's Notes
- For an even deeper, more complex umami flavor, soak a small handful of dried porcini mushrooms in hot water, chop them, and use their strained soaking liquid as a substitute for part of the vegetable broth.
- Do not wash the portobellos under running water, as they act like sponges. Instead, gently wipe the caps clean with a damp paper towel to prevent a soggy roasted base.
- Save the removed portobello stems. Finely chop them up and add them to the wild mushroom mixture during step 4 to minimize waste and boost the earthy flavor of the filling.
- Pearl barley cooks faster than hulled barley because the outer bran layer has been polished off. If you substitute hulled barley for nutritional reasons, you will need to increase the vegetable broth by at least 100ml and extend the simmering time by 15-20 minutes.
Storage
Refrigerator: 3 days — Store the barley filling and roasted caps in separate airtight containers to maintain texture.
Reheating: Assemble and reheat in a 180°C/350°F oven for 10-12 minutes until warmed through.
