Portobello Mushrooms Stuffed With Barley, Sun Dried Tomatoes, And Rosemary

• For the barley stuffing and mushrooms:
• 1 cup barley
• 2 cups water
• 1 cup oil packed sun dried tomatoes, drained and chopped into 1/2 inch pieces
• 1 tablespoon oil from the sun dried tomatoes
• 1 tablespoon finely chopped fresh rosemary
• 1 cup perle mozzarella balls (not the size of cherry tomatoes but smaller like a large pearl
• 1/4 teaspoon salt
• freshly ground pepper
• 6 portobello mushrooms, stems removed and gills scraped out
• 1 tablespoon olive oil
• For the kale
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 bunch curly kale (about 10 ounces) washed and cut into bite sized pieces (stems removed)
• 1/2 cup water
• salt and freshly ground pepper

1. Cook the barley. Combine barley and water in a medium pot, bring to a simmer and cook for about 30 minutes, until tender. Do not overcook. Drain the barley and toss it in a large bowl with the tomatoes, tomato oil, rosemary, mozzarella, salt and a few grinds of pepper.
2. Preheat the grill to medium high. Brush the mushrooms with olive oil inside and out. Press about half a cup of the barley mixture into each mushroom, depending on its size. Place the mushrooms on the grill and cover the grill with the lid. Cook until the mushrooms are tender and the cheese has melted, about 10 minutes.
3. While the mushrooms are on the grill, cook the kale. Heat a large sautee pan over medium-high heat. Add 2 tablespoons olive oil. Toss in the garlic and cook for 1 minute. Add half the kale to the pan and let it cook down for a moment before adding the other half of the kale. Pour in 1/2 cup water and stir the kale. Cover the pan with its lid and turn down the heat to medium-low. Simmer the kale for about 10 minutes, until tender. Season the kale with salt and freshly ground pepper to taste. Serve the stuffed mushrooms on a bed of kale.

mushrooms, barley, water, oil, oil, fresh rosemary, perle mozzarella, salt, freshly ground pepper, portobello mushrooms, olive oil, kale, olive oil, garlic, curly kale, water, salt

Taken from food52.com/recipes/15173-portobello-mushrooms-stuffed-with-barley-sun-dried-tomatoes-and-rosemary (may not work)