This past weekend Sam and I drove into Virginia, it was beautiful to see the rolling hills- especially with the leaves beginning to change colors. Absolutely breathtaking. This means fall is here, summer has officially ended.
While living in the midwest I noticed that fall tends to come and go quickly. School starts, football games begin…and winter abruptly begins. Here, in Virginia, fall lingers. I’ve learned to love it- it gives us more than enough time to try out many warm, filling and familiar dishes.
Whenever I’m in the mood for a natural, earthy flavor when cooking dinner I tend to add mushrooms into the dish. Sometimes we’ll make a portobello mushroom burger- there are so many flavors in each bite. So when I saw this dish in Vegetarian Times– I knew we had to try it. Each bite has the perfect blend of leeks, pine nuts and portobello mushroom; the barley allows this dish to be a very filling dinner.
Barley with Stuffed Portobellos
Adapted from: Vegetarian Times (Oct 2011)
4 portobello mushrooms, stemmed
3 tbsp olive oil
2 tsp salt
2 tsp pepper
1 onion, chopped
2 leeks, thinly sliced
8 garlic cloves, minced
2 tbsp thyme, chopped
1 lb fresh spinach
4 oz goat cheese, chopped and softened
3 tbsp pine nuts
Cook 1 cup of barley in about 2 cups of water until it is tender. Drain, and divide between 4 plates.
Preheat the oven to 400ºF. Spray a baking sheet with cooking spray. Brush mushrooms, on both sides, with 1 tbsp of olive oil. Also, sprinkle the mushroom caps with 1 tsp of salt and 1 tsp of pepper. Arrange the mushroom caps on the baking sheet and roast for 5 minutes. Turn the mushrooms over and roast for another 5 minutes, or until the mushrooms begin to soften. Once the mushrooms are done, plate them on top of the barley.
Meanwhile, heat 2 tbsp of olive oil in a large skillet over medium heat. Then add onions, leeks, garlic and thyme. Sauté for about 5 minutes, or until the leeks are tender. Then, add spinach and cook for another 10 minutes until the spinach has wilted. Finally, stir in goat cheese and pine nuts. Keep stirring until all of the cheese has melted and has been incorporated into the mixture. Remove from heat and add 1 tsp salt and 1 tsp of pepper.
Finally, fill each portobello mushroom with the leek-spinach mixture until it is spilling out.