Mushroom-Swiss Burger Bowl
Prep: 15 minutes
Cook: 16 minutes • Serves: 4
PICS nonstick cooking spray
1 package Market 32 meatball & meatloaf mix (about 1-1/4 to 1-1/2 pounds)
1-1/2 tablespoons PICS onion soup & dip mix
1 package (8 ounces) Market 32 sliced white mushrooms
3/4 (6-ounce) package light creamy Swiss spreadable cheese (6 wedges), unwrapped
1⁄8 teaspoon ground cayenne pepper or chipotle pepper
Thinly sliced green onion for garnish (optional)
1.Prepare barley as label directs. Makes about 3-3/4 cups barley.
2.Heat large skillet over medium-high heat; spray with cooking spray. Add meatball & meatloaf mix; cook 8 minutes or until browned, breaking up meat mixture with side of spoon. Stir in onion soup & dip mix and 11/2 tablespoons water; cook 2 minutes or until liquid is absorbed. With slotted spoon, transfer meat mixture to paper towel-lined plate.
3.In same skillet with drippings, cook mushrooms over medium-high heat 4 minutes or until tender, stirring occasionally.
4.In small microwave-safe bowl, heat cheese in microwave oven on high 40 seconds or until heated through, stirring every 20 seconds; stir in pepper.
5.Divide barley into 4 bowls; top with meat mixture, mushrooms and cheese mixture. Makes 4 bowls.
6.Serve bowls garnished with green onion, if desired.
Approximate nutritional values per serving (1 bowl):
486 Calories, 25g Fat (11g Saturated), 89mg Cholesterol, 565mg Sodium,
35g Carbohydrates, 5g Fiber, 3g Sugars, 0g Added Sugars, 30g Protein
Chef Tip:
Microwaveable white rice, brown rice or another grain can be substituted for the barley.