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.
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.
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.
Spoon generous portions of the ragu into each roasted mushroom cap.
Optional: top with vegan cheese, panko, or nutritional yeast.
Return stuffed mushrooms to oven for 5–10 minutes to warm through and crisp the top slightly.
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.
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.
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.
4 servings