Barley Mushroom Casserole

Barley is a delicious, nutty, and mild grain that’s very healthy. Cooked with vegetables, it makes an excellent vegetarian main dish or side dish for grilled meats.

Serves: 6Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 6


  • 2 Tbsp. butter
  • 1 medium onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 2 cups sliced cremini mushrooms
  • 1 cup sliced button mushrooms
  • 1 1⁄2 cups pearl barley
  • 1⁄2 cup chopped celery
  • 1 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 1 tsp. dried thyme leaves
  • 3 1⁄2 cups vegetable broth
  • 1⁄2 cup grated Parmesan cheese
  • 1⁄4 cup chopped flat-leaf parsley


  • Preheat oven to 350°F. Spray a 2 1⁄2-quart casserole with nonstick cooking spray and set aside.
  • In large saucepan, melt butter over medium heat. Add onion and garlic; cook and stir until crisp-tender, about 4 minutes. Add mushrooms; cook and stir for 4 minutes longer.
  • Add barley; cook and stir for 5 to 6 minutes, stirring, until barley is lightly browned. Add celery, salt, pepper, thyme, and broth and bring to a simmer.
  • Pour mixture into casserole, cover, and bake for 1 hour until barley is tender. Mix in chopped cheese. Top with parsley and serve.