Barley and mushrooms are natural flavor partners, and giant-sized portobello caps are the ideal container for this delicious curry. Start your meal with a chilled yogurt soup, and end it with a coconut- flavored pudding. Hot chai (spiced Indian tea) complements all the flavors.
- 4 large portobello mushroom caps
- 1/2 cup uncooked quick-cooking barley
- 2 Tbs. vegetable oil
- 1 onion, diced
- 1 Tbs. minced garlic, or to taste
- 1/2 green bell pepper, diced
- 1 tsp. curry powder, or to taste
- 1 tsp. ground cumin
- 1/2 cup nonfat plain yogurt
Preheat the oven to 400F.
Remove the stems from the mushrooms, clean off dirt and chop the stems. Set aside. Scrape away the gills from the undersides of the caps, spray the tops of the caps with nonstick cooking spray and put the caps into a large baking pan, rounded part up. Bake for about 10 minutes, or until the tops are tender to the touch.
Meanwhile, cook the barley in 1 cup of boiling water or according to package directions. Heat the oil in a large skillet over medium heat, and sauté the onion, garlic and pepper for about 5 minutes, or until the onion starts to turn translucent. Stir in the curry powder, cumin and salt, and reduce the heat to low. Remove the mushroom caps from the oven, turn them over so gill sides are facing up and set aside.
Add the cooked barley and yogurt to the skillet, and stir. Continue cooking for 5 minutes more. Remove from the heat, spoon equal amounts of the barley mixture into the caps and serve.
- Calories: 180
- Carbohydrate Content: 25 g
- Fat Content: 8 g
- Fiber Content: 4 g
- Protein Content: 6 g
- Sodium Content: 30 mg
- Sugar Content: 6 g