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Mushroom Barley Cottage Bake
1h 35m$10.97

Mushroom Barley Cottage Bake

A plant-based barley bake with cremini mushrooms, white beans, tomatoes, onions, and parsley. Hearty and cozy, it makes a simple cottage supper from common grocery ingredients.

  • barley
  • cottage supper
  • Hobbit
  • mushroom bake
  • plant-based
  • Shire
  • vegan
  • vegetarian
Bundle it with similar meals
15 min prep80 min cook6 servingshard

Shopping options

Check ingredients to include themPackage used · most used first

yellow onions, diced · 7.76 Ounce

Organic Jumbo Yellow Onions

97%

In recipe$0.87
To buy$0.90
Details
Fresh Onions · 1 lb$1.79 per packageBuy 1Package use: 97%Product matchEstimated at KROGER

canned diced tomatoes, with juices · 28 Ounce

Kroger Petite Diced Tomatoes

97%

In recipe$1.93
To buy$2.00
Details
Kroger · 14.5 oz$1.00 per packageBuy 2Package use: 97%Product matchEstimated at KROGER

carrots, diced · 2 Count

Carrots

90%

In recipe$0.46
To buy$0.51
Details
Fresh Carrots · 1 lb$1.69 per packageBuy 2Package use: 90%Product matchEstimated at KROGER

cremini mushrooms, sliced · 1 Pound

Kroger® Sliced Baby Bella Mushrooms BIG DEAL!

67%

In recipe$4.00
To buy$6.00
Details
Kroger · 24 oz$6.00 per packageBuy 1Package use: 67%Product matchEstimated at KROGER

canned white beans, drained and rinsed · 1 Can

Goya® White Beans

50%

In recipe$1.59
To buy$3.18
Details
GOYA · 15.5 oz$1.59 per packageBuy 2Package use: 50%Product matchEstimated at KROGER

fresh parsley, chopped · 0.5 Cup

Parsley

50%

In recipe$0.75
To buy$1.49
Details
1 ct$1.49 per packageBuy 1Package use: 50%Product matchEstimated at KROGER

pearl barley, rinsed · 1 Cup

Bob's Red Mill Premium Quality Pearl Barley

24%

In recipe$1.02
To buy$4.29
Details
Bob's Red Mill · 30 oz$4.29 per packageBuy 1Package use: 24%Product matchEstimated at KROGER

bread crumbs · 0.5 Cup

Kroger® Plain Bread Crumbs

13%

In recipe$0.20
To buy$1.49
Details
Kroger · 15 oz$1.49 per packageBuy 1Package use: 13%Product matchEstimated at KROGER

dried thyme · 1 Teaspoon

Private Selection® Thyme Leaves Shaker

Sale

4%

In recipe$0.10
To buy$2.44
Details
Private Selection · 0.68 oz$3.49
Sale
$2.44 per packageBuy 1Package use: 4%Product matchEstimated at KROGER

dried rosemary · 0.5 Teaspoon

ROSEMARY LEAVES - KROGER - 0.75 OZ

2%

In recipe$0.05
To buy$2.19
Details
Kroger · 0.75 oz$2.19 per packageBuy 1Package use: 2%Product matchEstimated at KROGER

water · 2.25 Cup

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$10.97

· only what you use

$1.83

per serving · 6 servings

You pay at checkout$24.49
45% used in this recipe$13.52 unused

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • tomatoes-28 ounces
  • canned white beans-1 can
  • water-2 1/4 cups
  • cremini mushrooms-1 lb
  • yellow onion-7 3/4 ounces
  • carrots-2 medium carrot
  • pearl barley-1 cup
  • fresh parsley-1/2 cup
  • bread crumbs-1/2 cup
  • dried thyme-1 teaspoon
  • dried rosemary-1/2 teaspoon
1
Preheat and prep
Oven
Measuring Cups
Cutting Board
Colander
Chef’s knife

Preheat the oven to 375°F; slice the mushrooms, dice the onions and carrots, rinse the barley, drain and rinse the beans, and chop the parsley so all prep is ready.

Keep the knife blade angled away from fingers while slicing and dicing.

1 pound cremini mushrooms
7 3/4 ounces yellow onion
2 Count carrot
1 cup pearl barley
1 can white beans
1/2 cup parsley
2
Cook the vegetables
Measuring Cups
Wooden spoon
Large oven-safe Dutch oven with lid

Place the Dutch oven over medium heat with 1/4 cup water, onions, carrots, and mushrooms; cook until the mushrooms release their juices and the onions soften, 8 to 10 minutes.

1/4 cup Water
7 3/4 ounces yellow onion
2 Count carrot
1 pound cremini mushrooms
3
Simmer the barley
Measuring Cups
Measuring Spoons
Wooden spoon
Large oven-safe Dutch oven with lid

Stir in the barley, diced tomatoes with juices, remaining 2 cups water, thyme, and rosemary; bring to a steady simmer, cover, and cook until the barley is nearly tender, about 35 minutes.

Open the lid away from your face to avoid hot steam.

1 cup pearl barley
28 ounces tomatoes
2 cups Water
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
4
Add beans and bake
Oven
Wooden spoon
Large oven-safe Dutch oven with lid

Stir in the white beans and half the parsley; sprinkle the bread crumbs evenly over the top and bake uncovered until the barley is tender and the topping is lightly crisp, 20 to 25 minutes.

Use oven mitts when moving the hot Dutch oven in and out of the oven.

1 can white beans
1/4 cup parsley
1/2 cup bread crumbs
5
Rest and serve
Oven
Large oven-safe Dutch oven with lid

Remove the bake from the oven, let it rest for 10 minutes, then scatter with the remaining parsley and serve hot and hearty.

Let the bake rest before serving so the filling thickens and is safer to spoon.

1/4 cup parsley
6

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