nutritional information

Per Serving (1 stuffed mushroom and 1/2 cup farro):

  • Calories: 285
  • Protein: 13 g
  • Total Fat: 10 g
  • Saturated Fat: 3 g
  • Carbohydrates: 41 g
  • Cholesterol: 9 mg
  • Sodium: 323 mg
  • Fiber: 8 g
  • Sugar: 4 g

Stuffed Portobello Mushrooms with Farro

Stuffed Portobello Mushrooms with Farro

Serves 6

Farro is an Italian whole grain that cooks in the same amount of time as brown rice. Here, it lends chewy texture and nutty flavor to a stuffed mushroom entrée. To have enough leftovers for a next-day supper of Mushroom Calzones and Farro Salad, set aside half of the recipe (3 stuffed portobello mushrooms and 1 1/2 cups farro mixture).
  • 6 4-inch-diameter portobello mushrooms, stemmed
  • 4 tsp. olive oil, divided
  • 2 leeks, white and pale green parts thinly sliced (2 cups)
  • 6 cloves garlic, minced (2 Tbs.)
  • 1 ½ Tbs. chopped fresh thyme
  • 1 lb. fresh baby spinach
  • 4 oz. fresh goat cheese, softened
  • 2 Tbs. pine nuts
  • 1 cup farro
  • 2 tsp. grated lemon zest
  • 2 tsp. lemon juice

1. Preheat oven to 400°F. Line rimmed baking sheet with parchment paper, or spray with cooking spray. Spray mushroom caps with cooking spray, and sprinkle gill sides with salt and pepper, if desired. Arrange mushrooms gill-sides down on prepared baking sheet. Roast 10 minutes, or until mushrooms begin to soften. Turn mushrooms over.

2. Meanwhile, heat 2 tsp. oil in large nonstick skillet over medium heat. Add leeks, garlic, and thyme, and sauté 4 minutes, or until leeks are tender. Add 2 large handfuls spinach at a time, and cook 8 to 10 minutes, or until spinach is wilted and most liquid has evaporated, stirring often.
Stir in goat cheese and pine nuts until cheese is melted. Remove from heat, and season with salt and pepper, if desired. Fill mushrooms with spinach mixture, mounding on top and packing filling down with hands. Bake 25 minutes, or until filling browns on top and mushrooms are fork-tender.

3. Cook farro in large saucepan of boiling salted water 20 minutes, or until just tender, stirring occasionally. Drain. Transfer to large bowl. Stir in lemon zest, lemon juice, and remaining 2 tsp. olive oil. Season with salt and pepper, if desired. To serve, spoon 1/2 cup farro mixture onto each plate; top with 1 stuffed mushroom.

October 2011 p.44

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comments

Delicious and easy! I used feta because I had some that I wanted to use up and it was perfect. Definitely will make again.

sarah berger - 2014-03-22 00:11:04

Love it

Denise - 2014-03-08 06:28:18

Veg

Debra - 2013-10-03 23:26:18

Hope you like it.

Sandra Parker - 2013-05-31 20:49:44

This was delicious! I couldn't find farro so I substituted brown rice. I also didn't use the cheese since I am allergic so my husband sprinkled grated Parmesan on his. We both thought it was great!

Sharon Squires - 2013-02-16 03:30:25

This recipe is awesome. I have made it several times and I just use quinoa instead of farro and I subbed feta once too. It has been a big hit at our house!

amber howe - 2013-02-04 22:22:41

I actually couldn't find any farro at my store so I made just the mushrooms. They were so good! I will definitely make them again.

Laura Madsen - 2012-06-24 15:37:13

I may try it with feta. The recipe looks delicious!

Jodi - 2012-04-16 13:47:26

Made this the other night for a group of friends, and WOW was it incredible! The farro was outstanding! Will make again next weekend for another dinner party for sure!! Regarding previous comment from Peggy, instead of goat cheese you could use creme fraiche (sour cream).

Viviana - 2012-04-06 18:02:56

Feta Cheese could replace the goat cheese.

Kathie - 2012-03-24 11:36:19

Since I'm gluten-intolerant I used quinoa instead of the farro. Worked great - so yummy!

Lisa - 2012-03-20 14:08:23

You could use cream cheese such as marscapone.

Tricia Ptak - 2012-03-20 06:58:20

yummy

chris - 2012-03-19 22:41:47

Very good! I used whole wheat couscous rather than farro -- worked just fine

Joyce - 2012-02-10 17:51:16

Unbelievably delicious- so many amazing flavors!

Kristin - 2012-01-20 11:50:33