Mushroom Barley Bowls - Slender Kitchen

Mushroom Barley Bowls

By Kristen Mccaffrey
adapted from:
Weight Watchers® SmartPoints™
(10 PointsPlus®)

Recipes Content

Rating: 0 - 1 comment

Mushroom Barley Bowls are the perfect vegetarian meal if you love mushrooms and are craving a satisfying, hearty meal. Lately I have been trying to expand the whole grains that I consume on a regular basis. For a long time it's been a pretty regular rotation of brown rice and quinoa and we are starting to get bored over here. I have been experimenting with barley lately and couldn't be happier. The nutty taste and almost chewy texture make it a great option for so many dishes. Plus with about 10 grams of fiber and 7 grams of protein per cooked cup, it's definitely a healthy choice.

So this week when I was trying to come up with a good meatless dish, this Mushroom and Barley dish turned out to be the perfect thing. Packed with earthy flavor from the mushrooms, thyme, and barley - it's full of flavor and completely satisfying. The lemon and parsley brighten up the flavors and if you aren't vegan, some cheese on top is definitely a good idea. We went with creamy goat cheese but almost anything would work. This also makes a yummy side dish and will serve between 8-12.

Prep Time

Mushroom Barley Bowls

Prep Time: 
Cook Time: 
Total Time: 


  • 2 tablespoons olive oil, divided
  • 8 ounces cremini mushrooms, sliced
  • 8 ounces baby bella mushrooms, sliced
  • 1/2 cup onion, diced
  • 1/2 teaspoon salt
  • 1.5 cups pearl barley
  • 3 U cloves garlic, minced
  • 3 1/2 cups vegetable broth
  • 1.5 tbsp fresh thyme, chopped
  • 1 U lemon (juice and zest)
  • 1/4 cup chopped parsley
  • Salt and pepper

Nutritional Facts

Serving Size: 
1.25 cups
Amount Per Serving
Calories 376
Calories from Fat 70
% Daily Value *
Total Fat 8g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 1g
Cholesterol 0mg
Sodium 1 135mg
Total Carbohydrate 69g
Dietary Fiber 13g
Sugars 4g
Protein 12g


  1. Add half the olive oil to a pan over medium high heat. Add the mushrooms and cook for 4-6 minutes until they soften. Remove and set aside.
  2. Add the remaining olive oil. Add the onion and cook for 2-3 minutes. Add the barley and cook for 3-4 minutes, stirring often. Then add the garlic and cook for 1 minute until fragrant.
  3. Add the mushrooms (and any juice), vegetable broth, and thyme to the pan. Bring to a boil and then turn the heat down to a simmer. Cover and let cook for 25-30 minutes until the broth is absorbed and the barley is cooked. Turn off heat and let sit covered for 5 minutes.
  4. Stir in the lemon juice, lemon zest, and parsley. Season with salt and pepper as needed.
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These hearty vegetarian Mushroom Barley Bowls make a hearty and filling meatless main course or side dish plus it only gets better after a night in the fridge.
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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