Portobello Mushrooms with Roasted Vegetable Barley



1/2 cup fresh basil leaves
1/2 cup extra-virgin olive oil
1 tsp kosher salt
1/3 cup pearl barley
1 (8 oz) zucchini, cut into 1/2-inch dice
1 (8 oz) yellow summer squash, cut into 1/2-inch dice
1 red bell pepper, seeded, cut into 1/2-inch dice
5 tsp extra-virgin olive oil
1/4 tsp freshly ground pepper
1/4 cup diced onion
1 tsp minced garlic
1/3 cup vegetable broth
1/4 cup dry white wine
2 tsp red wine vinegar
4 (3 oz) portobello mushroom caps
Extra-virgin olive oil, for brushing
1/4 cup shaved Parmigiano-Reggiano cheese
Good-quality aged balsamic vinegar, for drizzling

1. Basil Oil: Fill a bowl with ice water. In a saucepan, bring salted water to a boil. Add basil leaves; blanch 10 seconds. Drain basil, add to ice water. Drain and dry basil. Puree oil and basil in blender.
2. Roasted Vegetable Barley: Heat oven to 450 degrees F. In a saucepan, bring 1 quart water with 1/2 tsp of the salt to a boil; stir in barley. Simmer 20 minutes, drain.
3. Meanwhile, in small roasting pan, toss zucchini, squash, and red pepper with 3 tsp of the oil, remaining 1/2 tsp salt, and pepper. Roast 30 minutes, tossing several times, until vegetables are caramelized. Combine with barley; keep covered.
4. Heat remaining 2 tsp oil in a nonstick skillet over medium-high heat; sauté onion and garlic 4 minutes. Add broth, wine, and vinegar; simmer until liquid has reduced to 2 1/2 Tbsp. Toss with vegetable-barley mixture; keep covered.
5. Wipe skillet and place over medium-high heat. Brush mushrooms lightly with olive oil. Place gill sides down in skillet; cook 4 minutes. Turn over; continue to cook 4 minutes or until just tender.
6. Spoon 1/2 cup Roasted Vegetable Barley into each mushroom; top with cheese. Drizzle Basil Oil and balsamic vinegar on each plate.

serves 4