<http://schema.org/recipeInstructions>
" Basil Oil: Fill a bowl with ice water. In a saucepan, bring salted water to a boil. Add basil leaves; blanch 10 seconds. Drain basil, add to ice water. Drain and dry basil. Puree oil and basil in blender. Roasted Vegetable Barley: Heat oven to 450 degrees F. In a saucepan, bring 1 quart water with 1/2 tsp of the salt to a boil; stir in barley. Simmer 20 minutes, drain. Meanwhile, in small roasting pan, toss zucchini, squash, and red pepper with 3 teaspoons of the oil, remaining 1/2 tsp salt, and pepper. Roast 30 minutes, tossing several times, until vegetables are caramelized. Combine with barley; keep covered. Heat remaining 2 teaspoons oil in a nonstick skillet over medium-high heat; saut\u00E9 onion and garlic 4 minutes. Add broth, wine, and vinegar; simmer until liquid has reduced to 2 1/2 tablespoons. Toss with vegetable-barley mixture; keep covered. Wipe skillet and place over medium-high heat. Brush mushrooms lightly with olive oil. Place gill sides down in skillet; cook 4 minutes. Turn over; continue to cook 4 minutes or until just tender. Spoon 1/2 cup Roasted Vegetable Barley into each mushroom; top with cheese. Drizzle Basil Oil and balsamic vinegar on each plate."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a22922/portobello-mushrooms-roasted-vegetable-barley-208/>