- 1/2 cup quick-cooking barley
- 1 cup reduced-sodium chicken broth
- 2 links (8 ounces) hot or mild turkey Italian sausage*
- 3 cups packed baby spinach leaves
- 4 large portobello mushroom caps, stems removed
- Olive oil cooking spray
- 1/4 cup crumbled blue cheese
Preheat oven to 450°F. In medium saucepan combine barley and broth; bring to a boil over high heat. Reduce heat; cover and simmer 12 to 14 minutes or until barley is tender and liquid is absorbed.
Meanwhile, remove sausage from casings; cook in large nonstick skillet on medium-high heat until no longer pink, stirring frequently. Drain fat. Add spinach to skillet, turning until spinach wilts. Stir mixture into cooked barley.
Remove and discard gills from undersides of mushroom caps. Place caps, rounded sides up, on foil-lined baking sheet coated with cooking spray; coat tops lightly with cooking spray. Bake 5 minutes or until hot. Turn caps over; spoon about 1/2 cup barley mixture evenly into caps and top with cheese. Bake 6 to 8 minutes or until stuffing is heated through and mushrooms are tender.
*You may substitute with turkey breakfast sausage links.
Note: Barley is a whole grain rich in both soluble and insoluble fiber. It also contains vitamins, minerals, antioxidants, and phytochemicals. Experts recommend eating at least 3 servings of whole grains every day.
Yield: 4 servings. Serving size: 1 mushroom with 1/2 cup mixture per serving.
Nutrition Facts Per Serving:
Calories: 234, Carbohydrates: 26 g, Protein: 18 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 43 mg, Sodium: 490 mg, Fiber: 5 g
Exchanges per serving: 1 Bread/Starch, 2 Vegetable, 2 Meat.
Copyright Diabetic Cooking.