Baked Barley with Mushrooms

Try this Baked Barley with Mushrooms recipe for a delicious, healthy meal that’s packed with flavor from nice savory umami mushrooms, caramelized onions, and nutty barley. Plus, it’s a great way to get more veggies in your diet! Ready to whip up something tasty? Grab the recipe and get cooking!

This mushroom barley casserole is a great vegetarian or vegan main course! It’s also a perfect side dish for meat eaters. And, a great addition to any holiday spread.

If you love mushrooms, you just have to try my Roasted garlic mushroom soup, Garlic mushrooms in sour cream, Mushroom Stroganoff, Mushroom Risotto, and roasted mushrooms recipes!

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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Updated recipe

I first posted this recipe back in 2010 when I hosted a very special dinner. I decided that I needed to give this recipe its own space because it’s so good, so I republished it in 2017.

I’ve republished it here with updated photos, information, and updates to the recipe itself, all for a better user experience.

What is barley?

Cooked barley has a nice nutty flavor and a chewy texture. It’s similar to other grains like brown rice and farro.

Pearled barley, also called pearl barley, is not a whole grain because the husk and the outer bran layer have been removed from pearled barley, and the grain has been polished.

Barley is not gluten-free, as these grains contain the protein gluten.

Don’t worry though, it’s still nutritious, and much healthier than other refined grains because some of the bran may still be present in the pearled barley. In addition, the fiber in barley is distributed throughout the kernel, and not just in the outer bran layer like some other grains.

You want pearl or pearled barley for this best mushroom barley recipe. Hulled barley will take a lot longer to cook. And, quick cooking barley will be mushy and over cooked if you use it in this recipe.

You’ll find pearled barley in the rice and beans aisle of the grocery store.

For more barley recipes, be sure to check out my Barley Pumpkin Soup and Winter grain bowl.

How to make this baked casserole

This wholesome dish is easy to make and packed with nutrition. Barley is a powerhouse of nutrition, providing a great source of dietary fiber, magnesium, potassium and other essential vitamins and minerals. Mushrooms are also a great source of protein, vitamins, minerals and antioxidants. Together, they make a tasty and nutritious meal that is sure to please the whole family.

With its high fiber content and low-calorie count, this baked barley with mushrooms is a great addition to any meal!

The full printable recipe ingredients and instructions are available in the recipe card at the bottom of the post. You can find important tips and tricks in the post.

Grab a large baking dish

You’ll need a large oven safe baking dish, like a Dutch oven, with a tight-fitting lid.

The lid will hold the liquid and steam in the dish as it bakes. This is what cooks the barley all the way through.

If you don’t have a lid, cover the dish tightly with foil

If your baking dish is not safe for use on the stovetop, use a skillet to cook the onions and mushrooms on the stove, then transfer them to a large casserole dish or even a 13×9-inch pan when adding broth.

Get cooking on the stove

Melt oil or butter in a Dutch oven over medium heat.

Add onion, cover and cook 25-35 minutes or until golden brown, stirring frequently. If onions start to dry out or burn, add in a little water, a few tablespoons or so, to slow the cooking.

Use your favorite mushrooms. I’ve used a mix of cremini and shiitake for a nice wild mushroom mixture. But if you prefer to use all white button mushrooms, that’ll be fine (and less expensive!).

Add mushrooms; cook 10-20 minutes or until browned, stirring frequently.

Add barley; cook 2 minutes, stirring frequently. Remove from heat. Stir in soy sauce, salt, pepper, and thyme.

move onto the oven

Preheat oven to 350° F.

Bring broth to a boil in a medium saucepan or in the microwave.

Pour broth over barley mixture; cover and bake at 350° F for 1 hour or until barley is tender, stirring once during baking. Let stand 10 minutes.

Garnish with thyme sprigs, if desired.

Changes to the recipe

This baked barley with mushrooms and onions dish is kind of reminiscent of risotto. And you could certainly call it that.

I also like it because it can be budget friendly.

There are lots of changes you can make to the recipe too.

Add garlic

Use any broth you like. Beef broth would make it hearty, though no longer vegetarian. Mushroom stock would make it more mushroom-y.

Top it with chopped nuts like almonds or pecans. Or sprinkle some Parmesan over the top when serving.

Toss in a bunch of fresh herbs before baking or after it comes out of the oven – parsley, oregano, more thyme, basil, chives, rosemary.

Add in a chicken breast or two or a couple of sausages to the pot before baking. Then when it comes out of the oven you have a hearty meal.

Top it with bacon crumbles

Want to add more vegetables? Root veggies would be great in this as well. Carrots, sweet potatoes, parsnips.

Serve it for breakfast or brunch with a couple of fried eggs.

This would also make a great grain bowl with lots of greens like spinach or arugula and some roasted squash. You could also take the roasted squash and fill the cavity with this barley for a fancy stuffed squash presentation!

Serving suggestions

Enjoy this Baked Barley with Mushrooms as a vegetarian main course with some air fryer green beans and cucumber and onion salad.

Serve it as a side dish as a substitute for potatoes with some baked chicken or braised beef.

I’ve also taken it to Thanksgiving dinner with spicy garlic pickles and Broccoli potato casserole.

Can I make this ahead?

This is a fantastic make ahead dish.

Which makes it perfect for a potluck, holiday dinner, or even meal prep.

It’s delicious eaten cold from the fridge, at room temperature for lunch, or reheated from the oven.

If you want to make it a few days before, follow the recipe, allowing it to cool completely, store it in the fridge. Then when you’re ready to eat, simply pop it back in the oven at 350° F for 20-30 minutes until heated through.

I’ve taken this to the family holidays many times and it’s always a big hit! Just be ready for people to ask for the recipe!

Will it freeze well?

Yes, it freezes really well. allow it to cool, then package it in airtight containers and into the freezer for up to 6 months.

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Baked Barley with Wild Mushrooms and Caramelized Onions Recipe