They’re flavour-filled, nutrient-packed and a great meat-free option, so make room for Meadow Mushrooms' stuffed ‘shrooms in your meal repertoire
2 tablespoons olive oil, plus extra for frying
1 onion, finely chopped
1 bay leaf
300 grams pearl barley
150ml white wine
500 grams pumpkin, cut into bite-sized pieces
750ml vegetable or chicken stock, boiling
sea salt and ground pepper
50 grams parmesan cheese, grated, plus extra to serve
8 Portobello mushrooms (we like Meadow Mushrooms)
¼ cup sage leaves
Heat the olive oil in a medium saucepan over a medium heat. Add the onion and bay leaf and sauté for 5 minutes.
Add the barley to the onion and sauté for 2 minutes.
Add the wine and bring to the boil; boil until it is almost evaporated then add the pumpkin and stock. Season with salt and pepper (if your stock is salty you will not need extra).
Bring to the boil then reduce to a simmer and cook for 25 minutes, stirring occasionally. Cover, remove from the heat and let sit for 5 minutes.
Stir in the parmesan and season with salt and pepper to taste. Set aside.
Heat the oven to 200°C.
Place the mushrooms on a baking tray and sprinkle with salt and olive oil. Bake for 5 minutes then remove from the oven and pile the risotto on top.
Bake for a further 10 minutes.
While the mushrooms bake, heat some oil in a frying pan and cook the sage leaves for about 20 seconds until bright green and crisp. Stand back when they hit the oil as they splatter. Drain on a paper towel.
Serve mushrooms topped with sage and a wedge of lemon