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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 179.2
  • Total Fat: 3.2 g
  • Cholesterol: 70.8 mg
  • Sodium: 184.0 mg
  • Total Carbs: 33.9 g
  • Dietary Fiber: 6.0 g
  • Protein: 6.5 g

View full nutritional breakdown of Spinach Barley Stuffing with Mushrooms calories by ingredient
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Spinach Barley Stuffing with Mushrooms

Submitted by: AN9E1AC

Introduction

This is an amazing, healthy alternative to grandma's stuffing! My girlfriend said she added cranberries, apples and walnuts to it and really loved it. I have not tried that yet, but go crazy and see if you like it. This is an amazing, healthy alternative to grandma's stuffing! My girlfriend said she added cranberries, apples and walnuts to it and really loved it. I have not tried that yet, but go crazy and see if you like it.
Number of Servings: 6

Ingredients

    3 cups cooked barley
    10 oz frozen chopped spinach
    ¼ cup water
    1 cup minced onion
    1 ½ tbsp minced fresh garlic
    1 cup sliced button mushrooms
    1 cup sliced shiitake mushrooms (caps only)
    2 eggs slightly beaten*
    1 tsp sesame oil
    1 tsp minced fresh basil
    ¼ tsp minced fresh thyme
    ¼ tsp ground nutmeg
    ¼ tsp ground cinnamon
    ¼ tsp fresh crushed black pepper
    1 tsp Morton Lite Salt (or to taste)
    2 tsp Butter Buds
    1 cup ground whole grain crackers (I like Ryvita with sesame seed crackers)

Directions

---Prepare barley by cooking per directions on package. Usually takes about 30 to 45 minutes to cook unless you soak overnight. Then, it only takes about 15 minutes to cook, which saves on the gas or electric bill.
---Defrost and drain frozen spinach.
---In a large skillet, pour water and bring to simmer over medium heat. Add onion, garlic and mushrooms and saute until tender. Remove from heat.
---In a large mixing bowl, combine eggs, oil and spices. Fold in spinach, barley and crackers. Mix well.
---You can now stuff the turkey with it or simply bake at 375F for 25 to 35 minutes depending.
---Yeilds 6-¾ cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user AN9E1AC.






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