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By Redd  

January 6, 2017

Did you check out last Monday’s blog?! If not, take a few minutes to learn the hearty facts about barley.

Barley has been my rice substitute for the last few years. Its flavor is nutty and the fluffy texture is satisfying to the taste buds, not to mention it leaves my belly content!

This recipe was inspired by the fall weather, which is my favorite time of year, and adding cranberries to anything brings me back to my Minnesota fall roots. This sweet and savory recipe will bring a new twist to comfort food and will make a healthy alternative to the Healthlete’s traditional Thanksgiving stuffing.

  • Prep: 15 mins
  • Cook: 20 mins


1 cup Cooked Barley

4 Portobello Mushrooms

1/3 cup Chopped Basil

1/4 cup Dried Cranberries aka Crasins

1/3 cup Diced Onions

1 Clove of Garlic

1 tbsp Olive Oil

1 tbsp Balsamic Vinegar

1 pinch Salt

1/4 cup Shredded Almond "Mozzarella Cheese"


1Barley: Bring 3 Cups Water to a boil add 1 cup barley. Reduce to med/high heat, cover and let simmer for 20-25 minutes. *Note: If too much moisture evaporates add a little bit more water, stir, cover and let barley continue to cook. I should be nice and fluffy when finished.

Cooking the Portobello Mushrooms:

1Preheat Oven to 350*

2Lightly brush Portobellos with Olive Oil or Spray with Coconut Oil spray. Sprinkle with salt and place mushrooms in tinfoil pouch, bake for 20 minutes.


1In a pan on the stove saute onions and garlic in olive oil and balsamic vinegar. Once the onions are transparent toss in basil, dried cranberries and a pinch of salt.

2Add this mixture to 1cup cooked barley. Stuff Portobellos and top with a sprinkling of the Almond “Mozzarella Cheese”.


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