Baked Barley with Mushrooms
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4.6 from 20 votes

Baked Barley with Mushrooms

This Baked Barley with Mushrooms is a "set it and forget it" side dish that is bursting with flavor and ultra filling.
Prep Time5 mins
Cook Time1 hr 10 mins
Total Time1 hr 15 mins
Total Cost: $4.23 recipe / $0.71 serving
Servings: 6
Author: Beth M


  • 3 Tbsp butter $0.45
  • 2 cloves garlic $0.16
  • 8 oz button mushrooms $1.99
  • 1 cup pearled barley $1.07
  • 2 cups vegetable broth* $0.26
  • 1/2 tsp dried thyme $0.05
  • handful fresh parsley (optional) $0.25


  • Preheat the oven to 350 degrees. Mince the garlic and add it to the bottom of a dutch oven along with the butter. Cook on the stove top over medium heat for 1-2 minutes, or until the garlic has softened.
  • Meanwhile, rinse and slice the mushrooms. Add the sliced mushrooms to the dutch oven and continue to cook until the mushrooms have softened and turned a dark taupe color.
  • Add the barley, vegetable broth, and thyme to the dutch oven. Stir to combine, place the lid on top, and transfer to the preheated 350 degree oven. Bake for one hour.
  • After one hour, stir the barley to fluff it up. Roughly chop a handful of fresh parsley and stir it into the barley before serving.


A dutch oven is a covered casserole dish that is also safe for use on the stove top. If you don't have a dutch oven, simply sauté in a skillet first, then transfer to a casserole dish with a lid before baking.
*I use Better Than Bouillon brand vegetable base to make my broth. It's less expensive than canned or boxed broths.