Mushrooms and Barley over Greens

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Makes: 4  servings Prep 15 mins Bake 425°F 15 mins


  • 1/2 cup  balsamic vinegar
  • 2 teaspoons  brown sugar
  • 3 tablespoons  extra-virgin olive oil
  • 3/4 teaspoon  salt
  • 1/2 teaspoon  minced garlic
  • 1/4 teaspoon  ground pepper
  • 4 large portobello mushroom caps (about 1-1/4 lbs.)
  • 1 cup  quick-cook barley
  • 1/2 cup  diced carrots
  • 1 pound  frisee or chicory salad greens


1. For the dressing, bring vinegar and sugar to a boil in saucepan; boil 3 minutes until mixture is reduced to 1/3 cup. Whisk in olive oil, salt, garlic and pepper. Set aside.

2. Heat oven to 425 degree F. Scrape gills from mushroom caps and discard. Arrange mushrooms smooth side up on a cookie sheet. Remove 2 tablespoons dressing to a cup and brush over tops of mushrooms. Bake 15 minutes. Cover with foil.

3. Meanwhile, cook barley according to package directions. Add the carrots during the last 3 minutes of cooking time. Slice mushrooms; toss with barley and 1/4 cup of the dressing. Toss salad with remaining dressing. Divide among 4 serving plates; top with barley-and-mushroom mixture. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)300,
  • Fat, total(g)12,
  • sat. fat(g)2,
  • carb.(g)44,
  • fiber(g)8,
  • pro.(g)9,
  • sodium(mg)500,
  • Percent Daily Values are based on a 2,000 calorie diet
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