Rissotto Stuffed Portobello Mushrooms

Preheat the oven to 190°c. Line a baking sheet with parchment paper. Brush the mushroom caps with the olive oil and season with salt and pepper.
In a medium saucepan, heat the stock over medium-low heat.
In another pan, melt the butter over medium heat. Add the onion and saute for 5 minutes. Add the garlic and sauté about 1 minute more.
Add the barley and cook for 45 seconds, stirring constantly. Add the white wine and bring to a simmer; stir until the wine is mostly absorbed by the grains.
Begin adding the stock in batches, 1 to 2 ladles full at a time. When the barley has absorbed almost all the liquid, add another 1 to 2 ladles full and continue to stir until all the broth is absorbed. Continue until all of the stock is used and the barley is tender. The process will take about 30 to 40 minutes!!!Be patient!!
Meanwhile, roast the mushrooms until they’re just tender, 12 to 15 minutes. When you remove them from the oven, flip them over to allow any excess liquid or oil to drain out.
Stir the baby kale or spinach into the risotto until it’s wilted. Add the thyme and rosemary; season with salt and pepper. Add the Parmesan and stir vig-orously to combine. The risotto should look thick and creamy.
To serve, divide the risotto among the mushroom caps. Garnish the risot-to with more Parmesan and parsley. Serve immediately.