Heat 1 teaspoon olive oil in a large nonstick skillet set over medium-high heat. Add the shiitake and crimini mushrooms and cook until tender and just starting to brown, about 3 minutes.

Stir in the sugar snap peas and cook for 2 minutes. Transfer the vegetables to a bowl.

Using the same skillet, heat the remaining 1 teaspoon olive oil over medium heat.

Add the shallots and cook until tender, about 3 minutes. Season with salt and pepper.

Add the barley and cook, stirring constantly, for 1 minute. Stir in the balsamic vinegar and cook for 15 seconds.

Add the vegetable broth, bring the mixture to a boil, then reduce heat to medium-low and cover. Simmer until the barley is tender, 12 to 15 minutes.

Remove the lid, increase the heat to medium-high and cook, stirring occasionally, until most of the liquid is absorbed, about 2 minutes.

Remove the barley from the heat, and stir in the Kerrygold cheese, mushrooms and sugar snap peas. Season to taste and serve.