Earthy portobello mushrooms are roasted and filled with a robust barley and walnut ragu, slow-simmered with aromatics, tomato, and herbs for a rich, meaty texture—entirely plant-based. The barley provides chew, the walnuts bring richness, and the mushrooms themselves offer that savory umami depth. It’s hearty, elegant, and nourishing.
½cupwalnuts, finely chopped or pulsed in a food processor
1tbsptomato paste
1 ½cupsvegetable broth
1cupcanned crushed tomatoes
1tspsoy sauce or tamari (adds umami)
½tspsmoked paprika
1tspdried thyme or Italian seasoning
Salt and pepper, to taste
Optional: a splash of red wine for depth
Garnish (optional)
Chopped fresh parsley
Grated vegan Parmesan or nutritional yeast
Balsamic glaze drizzle
Suggested Sides
Garlic sautéed kale or spinach
Rosemary roasted potatoes
Simple arugula salad with lemon vinaigrette
Preheat Oven and Prepare Mushrooms
1
Preheat oven to 400°F (200°C).
Gently clean mushrooms and scoop out gills with a spoon for more room (optional).
Brush both sides with olive oil, season with salt, pepper, and a drizzle of balsamic vinegar.
Place gill-side up on a lined baking sheet. Roast for 15–20 minutes, until tender and juicy. Set aside.
Make the Barley & Walnut Ragu
2
Heat 2 tbsp olive oil in a sauté pan over medium heat.
Add onion, carrot, and celery. Cook for 5–6 minutes, until softened and fragrant.
Stir in garlic, walnuts, and barley. Cook for 2 more minutes to toast lightly.
Add tomato paste and stir for 1 minute to caramelize.
Deglaze with a splash of wine (if using), then add broth, crushed tomatoes, soy sauce, paprika, and thyme.
Simmer uncovered on low heat for 20–25 minutes, stirring occasionally, until barley is tender and ragu is thick. Add more broth or water as needed.
Season with salt and pepper to taste.
Assemble the Stuffed Mushrooms
3
Spoon generous portions of the ragu into each roasted mushroom cap.
Optional: top with vegan cheese, panko, or nutritional yeast.
Final Bake (Optional)
4
Return stuffed mushrooms to oven for 5–10 minutes to warm through and crisp the top slightly.
Serve
5
Plate each mushroom on a bed of greens or alongside your chosen sides.
Garnish with chopped parsley, drizzle of balsamic glaze, or vegan cheese if desired.
Tips for Success
6
Make the ragu ahead—it actually improves in flavor the next day.
Don't skip roasting the mushrooms first—it concentrates flavor and prevents sogginess.
You can substitute barley with farro, freekeh, or even lentils if preferred.
Wine Pairing
7
A Chianti, Cabernet Franc, or Syrah works beautifully with the earthy richness of this dish. For a non-alcoholic pairing, try a rosemary and blackcurrant iced tea or a mushroom broth shot to complement the umami.
Ingredients
For the Portobello Mushrooms
4large portobello mushroom caps, stems removed
1tbspolive oil
Salt and black pepper
1tspbalsamic vinegar (optional, for extra flavor)
For the Barley & Walnut Ragu
2tbspolive oil
1small yellow onion, finely diced
2clovesgarlic, minced
1medium carrot, finely diced
1celery stalk, finely diced
½cuppearl barley, rinsed
½cupwalnuts, finely chopped or pulsed in a food processor
1tbsptomato paste
1 ½cupsvegetable broth
1cupcanned crushed tomatoes
1tspsoy sauce or tamari (adds umami)
½tspsmoked paprika
1tspdried thyme or Italian seasoning
Salt and pepper, to taste
Optional: a splash of red wine for depth
Garnish (optional)
Chopped fresh parsley
Grated vegan Parmesan or nutritional yeast
Balsamic glaze drizzle
Suggested Sides
Garlic sautéed kale or spinach
Rosemary roasted potatoes
Simple arugula salad with lemon vinaigrette
Directions
Preheat Oven and Prepare Mushrooms
1
Preheat oven to 400°F (200°C).
Gently clean mushrooms and scoop out gills with a spoon for more room (optional).
Brush both sides with olive oil, season with salt, pepper, and a drizzle of balsamic vinegar.
Place gill-side up on a lined baking sheet. Roast for 15–20 minutes, until tender and juicy. Set aside.
Make the Barley & Walnut Ragu
2
Heat 2 tbsp olive oil in a sauté pan over medium heat.
Add onion, carrot, and celery. Cook for 5–6 minutes, until softened and fragrant.
Stir in garlic, walnuts, and barley. Cook for 2 more minutes to toast lightly.
Add tomato paste and stir for 1 minute to caramelize.
Deglaze with a splash of wine (if using), then add broth, crushed tomatoes, soy sauce, paprika, and thyme.
Simmer uncovered on low heat for 20–25 minutes, stirring occasionally, until barley is tender and ragu is thick. Add more broth or water as needed.
Season with salt and pepper to taste.
Assemble the Stuffed Mushrooms
3
Spoon generous portions of the ragu into each roasted mushroom cap.
Optional: top with vegan cheese, panko, or nutritional yeast.
Final Bake (Optional)
4
Return stuffed mushrooms to oven for 5–10 minutes to warm through and crisp the top slightly.
Serve
5
Plate each mushroom on a bed of greens or alongside your chosen sides.
Garnish with chopped parsley, drizzle of balsamic glaze, or vegan cheese if desired.
Tips for Success
6
Make the ragu ahead—it actually improves in flavor the next day.
Don't skip roasting the mushrooms first—it concentrates flavor and prevents sogginess.
You can substitute barley with farro, freekeh, or even lentils if preferred.
Wine Pairing
7
A Chianti, Cabernet Franc, or Syrah works beautifully with the earthy richness of this dish. For a non-alcoholic pairing, try a rosemary and blackcurrant iced tea or a mushroom broth shot to complement the umami.
Notes
Stuffed Portobello Mushrooms with Barley & Walnut Ragu
