Categories: Pork, Side Dish

Ingredients

• 2 cups sliced fresh mushrooms
• 1 cup thinly sliced carrot
• 1/2 cup chopped onion
• 2 teaspoons vegetable oil
• 1 garlic clove, minced (or 2)
• 12 ounces bulk pork sausage
• 1 1/2 cups cooked barley
• 1 (14 3/4 ounce) can cream-style corn
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 3 green onions, sliced
• 1 teaspoon dried savory
• 1 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/8 teaspoon pepper
• 1/2 cup shredded parmesan cheese

Directions

1. In a large skillet, saute the mushrooms, carrots, and onion in oil until tender.

2. Add in garlic; cook 1 minute longer.

3. Transfer to a large bowl.

4. In the same skillet, cook sausage over medium heat until no longer pink; drain.

5. Add to mushroom mixture.

6. Stir in the barley, corn, spinach, onions, savory, thyme, marjoram, and pepper.

7. Transfer to a greased shallow 2-quart baking dish.

8. Cover and bake at 350° for 40 minutes.

9. Sprinkle with cheese; bake, uncovered, 5 minutes or until the cheese is melted.

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