-3 tablespoons nutritional yeast flakes
-3 tablespoons chopped fresh parsley leaves
Instructions:
1. Bring the vegetable broth to a boil in a large pot or Dutch oven. Add the barley and quinoa. Reduce heat to low and simmer for 20 minutes.
2. Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook until softened, about 5 minutes. Add the thyme and salt and pepper to taste. Stir in the cooked grains and nutritional yeast flakes. Cook for an additional 5 minutes to combine.
3. Spoon the mixture into each mushroom cap. Place the mushrooms on a baking sheet and bake at 350 degrees for 20 minutes until heated. Sprinkle with parsley before serving.
