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Preheat oven to 400°F (200°C).
In an ovenproof Dutch oven, heat oil over medium-high heat. Sauté mushrooms, garlic, onion and Italian seasoning for about 10 minutes or until no liquid remains.
Stir in barley until coated. Stir in roasted tomatoes and broth; bring to boil.
Cover, transfer to oven and bake for 30 minutes or until barley is tender but firm.
Remove from oven and stir in cream cheese until melted and creamy.