Farro Stuffed Portobello Mushrooms with Garlic

Farro Stuffed Portobello Mushrooms with Garlic

Nutty farro and garlic fill roasted portobello caps for a hearty, savory vegetarian main.

Total 1 hr 5 min Makes 4 servings Calories 320/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy

Chewy farro is simmered until tender, then folded with sautéed garlic, onion, spinach, and Parmesan before being packed into roasted portobello caps. The mushrooms turn deeply savory as they bake, releasing their juices into the grain filling. It works well as a meatless main course or a substantial side for roasted meats.

Ingredients

  • 4 portobello mushroom caps, stems and gills removed
  • 3 tablespoons olive oil, divided
  • 3/4 cup farro, uncooked
  • 2 cups vegetable broth
  • 4 cloves garlic, minced
  • 1/2 cup yellow onion, finely diced
  • 2 cups baby spinach, chopped
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons balsamic vinegar

Method

  1. Preheat the oven to 400°F. Line a baking sheet with foil or parchment.

  2. Rinse the farro under cold water, then combine with the vegetable broth in a saucepan. Bring to a boil, reduce heat, and simmer until tender, about 20 to 25 minutes. Drain any excess liquid.

  3. Brush both sides of the portobello caps with 2 tablespoons olive oil and season with salt and pepper. Place gill-side up on the baking sheet and roast for 10 minutes.

  4. While the mushrooms roast, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the onion and cook until softened, about 4 minutes.

  5. Add the garlic to the skillet and cook until fragrant, about 1 minute.

  6. Stir in the spinach and cook until wilted, about 2 minutes.

  7. Remove skillet from heat and stir in the cooked farro, sun-dried tomatoes, thyme, half the Parmesan, salt, and pepper until evenly combined.

  8. Remove the mushroom caps from the oven and drain any liquid pooled inside. Drizzle the insides with balsamic vinegar.

  9. Divide the farro mixture evenly among the mushroom caps, pressing gently to pack, and top with the remaining Parmesan.

  10. Return the stuffed mushrooms to the oven and bake until the tops are golden and the mushrooms are fully tender, about 15 minutes.

  11. Let rest 5 minutes before serving.

Rate this recipe

★ 4.3 (1)

Farro Stuffed Portobello Mushrooms with Garlic

Chewy farro is simmered until tender, then folded with sautéed garlic, onion, spinach, and Parmesan before being packed into roasted portobello caps. The mushrooms turn deeply savory as they bake, releasing their juices into the grain filling. It works well as a meatless main course or a substantial side for roasted meats.

1 hr 5 min 4 servings 320 cal

Ingredients

  • 4 portobello mushroom caps, stems and gills removed
  • 3 tablespoons olive oil, divided
  • 3/4 cup farro, uncooked
  • 2 cups vegetable broth
  • 4 cloves garlic, minced
  • 1/2 cup yellow onion, finely diced
  • 2 cups baby spinach, chopped
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons balsamic vinegar

Method

  1. 1

    Preheat the oven to 400°F. Line a baking sheet with foil or parchment.

  2. 2

    Rinse the farro under cold water, then combine with the vegetable broth in a saucepan. Bring to a boil, reduce heat, and simmer until tender, about 20 to 25 minutes. Drain any excess liquid.

  3. 3

    Brush both sides of the portobello caps with 2 tablespoons olive oil and season with salt and pepper. Place gill-side up on the baking sheet and roast for 10 minutes.

  4. 4

    While the mushrooms roast, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the onion and cook until softened, about 4 minutes.

  5. 5

    Add the garlic to the skillet and cook until fragrant, about 1 minute.

  6. 6

    Stir in the spinach and cook until wilted, about 2 minutes.

  7. 7

    Remove skillet from heat and stir in the cooked farro, sun-dried tomatoes, thyme, half the Parmesan, salt, and pepper until evenly combined.

  8. 8

    Remove the mushroom caps from the oven and drain any liquid pooled inside. Drizzle the insides with balsamic vinegar.

  9. 9

    Divide the farro mixture evenly among the mushroom caps, pressing gently to pack, and top with the remaining Parmesan.

  10. 10

    Return the stuffed mushrooms to the oven and bake until the tops are golden and the mushrooms are fully tender, about 15 minutes.

  11. 11

    Let rest 5 minutes before serving.