Mushroom Barley Casserole

Cozy up with this hearty and nutritious Mushroom Barley Casserole, a perfect blend of earthy flavors and wholesome ingredients. This comforting vegetarian dish features tender pearled barley simmered in savory vegetable broth, paired with sautéed mushrooms, caramelized onions, and vibrant baby spinach. Infused with fragrant fresh thyme and topped with a golden layer of toasted breadcrumbs and optional Parmesan cheese, this casserole is baked to perfection for a crispy yet creamy bite. Ready in just an hour, this make-ahead-friendly recipe is ideal for family dinners, meal prep, or a satisfying crowd-pleaser at potlucks. Bursting with fiber, plant-based protein, and rich umami flavor, it’s a nourishing choice that’s as delicious as it is wholesome.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 cup Pearled barley
• 3 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 2 cups Button mushrooms, sliced
• 2 cups Baby spinach
• 1 teaspoon Thyme leaves, fresh
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 cup Parmesan cheese, grated (optional)
• 0.25 cup Breadcrumbs, toasted

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 2-quart casserole dish.

Step 2

Rinse the pearled barley under cold water using a fine-mesh sieve until the water runs clear. Set aside.

Step 3

In a medium pot, bring the vegetable broth to a boil. Add the rinsed barley, reduce the heat to low, cover, and simmer for 25–30 minutes until the barley is tender and has absorbed most of the liquid. Drain any excess liquid if needed and set the barley aside.

Step 4

Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5 minutes until softened.

Step 5

Add the minced garlic to the skillet and cook for 1 minute until fragrant.

Step 6

Stir in the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until the mushrooms have softened and released their moisture.

Step 7

Add the baby spinach to the skillet, cooking for 1–2 minutes until wilted.

Step 8

Season the vegetable mixture with thyme leaves, salt, and ground black pepper. Stir to combine, then remove from heat.

Step 9

In a large mixing bowl, combine the cooked barley with the vegetable mixture. Taste and adjust seasoning if necessary.

Step 10

Transfer the barley and vegetable mixture into the prepared casserole dish and spread it out evenly.

Step 11

If desired, sprinkle the top with grated Parmesan cheese and toasted breadcrumbs for a crispy, golden topping.

Step 12

Cover the casserole dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden brown and bubbly.

Step 13

Remove the casserole from the oven and let it sit for 5 minutes before serving. Enjoy this comforting and nutritious dish!

Nutrition Facts

Serving size	1571.1 grams (1571.1g)

Amount per serving	% Daily Value*
Calories	2056

Total Fat 72.60g	93%
Saturated Fat 27.70g	139%
Polyunsaturated Fat 4.80g
Cholesterol 95mg	32%
Sodium 6331mg	275%
Total Carbohydrate 269.00g	98%
Dietary Fiber 49.60g	177%
Total Sugars 24.30g
Protein 95.50g	191%

Vitamin D 28IU	140%
Calcium 1612mg	124%
Iron 14mg	80%
Potassium 3129mg	67%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.9%

Protein: 18.1%

Carbs: 51.0%