Roasted Mushroom and Barley Pilaf with Herbs

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Earthy roasted mushrooms combined with chewy barley and fresh herbs make a nutritious and satisfying vegetarian side or main dish. This Mediterranean vegetarian recipe, ready in about 55 minutes, pairs pearled barley, vegetable broth, and cremini mushrooms for a weeknight-friendly dinner. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup pearled barley
• 3 cups vegetable broth
• 12 oz cremini mushrooms, sliced
• 3 tbsp olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 3 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1/4 cup chopped fresh parsley
• 1 tsp lemon zest

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 12 oz sliced cremini mushrooms with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20 minutes until mushrooms are browned and caramelized.
2. Step 2: While mushrooms roast, rinse 1 cup pearled barley under cold water. In a medium pot, bring 3 cups vegetable broth to a boil, add barley, 1/2 tsp salt, reduce heat to low, cover, and simmer for 35-40 minutes until tender and liquid is absorbed.
3. Step 3: Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add 3 minced garlic cloves and 1 tsp fresh thyme leaves; sauté for 1 minute until fragrant.
4. Step 4: Add roasted mushrooms to the skillet and stir to combine with garlic and thyme.
5. Step 5: Fluff cooked barley with a fork and fold mushrooms mixture into the barley. Season with remaining 1/4 tsp salt, 1/4 tsp black pepper, 1/4 cup chopped fresh parsley, and 1 tsp lemon zest. Serve warm.