Stuffed Portobello Mushroom Caps

Name: Stuffed Portobello Mushroom Caps
Prep time: 10 min
Cook time: 63 min
Total time: 73 min
Ingredients: 2 tablespoons olive oil; 2 shallots ((diced)); 6 mushroom stems ((from the portobello mushrooms - diced)); 2 teaspoons garlic paste ((or 2 cloves, minced)); 1 cup farro; 3 cups broth ((rinse and drain)); 3 leaves sage ((fresh)); 1 sprig rosemary ((fresh)); 1/2 teaspoon salt; 6 medium portobello mushrooms ((cleaned, ribs removed with a spoon)); 1/4 cup pistachios ((unsalted, and chopped)); 1 handful baby spinach; 1/2 cup parmesan cheese ((grated))

Last updated on October 7, 2020. Originally posted on June 3, 2019 By Elaine 38 Comments

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This stuffed portobello mushroom caps recipe makes a satisfying appetizer or main course. Stuffed with farro and herbs, the mushrooms are baked to a soft and juicy texture that nicely complements the chewy grain.

A small white plate with two mushroom caps on it with more stuffing and a salad in the background

I love mushrooms so much! Thankfully, Christopher likes them too because every week I cook a dish containing mushrooms. A couple of my favorite ways to prepare and eat them are in scallop stuffed mushrooms and bibimbap.

There is something very satisfying about cutting into a juicy, farro-filled mushroom cap and forking it into your mouth. The herbs and garlic give the farro stuffing a delicious flavor that complements the earthy mushrooms perfectly.

Farro is a great protein source and is packed with fiber, which means it will keep you full longer. I love its nutty flavor and I find its chewiness very satisfying.

What I know about Farro

The word farro is Italian and translates to “ancient wheat grain.”
It doesn’t refer to one grain but to three grains – Einkorn, Emmer and Spelt.
Farro has a nutty flavor and is chewy in texture.
Farro delivers protein, fiber, vitamins, minerals and antioxidants.

Here is a great article on the benefits of farro.

This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.

Helpful tips

I use chicken broth in this recipe, but if you want to make it vegetarian, use either water or vegetable broth to cook the farro.
Pick firm, medium-sized portobello mushrooms.
To make more room for the stuffing, remove the gills from the mushrooms by scraping them out with a tablespoon.
You don’t need to remove the gills, but when I use bigger portobello mushroom caps, I often do.
Here’s how to wash farro: Get a bowl and place a sieve in it. Add farro and run cold water over it and swish your fingers through the grain to clean it. Dump the water and repeat one more time.

How to make stuffed portobello mushroom caps

Step one

Gather the ingredients – portobello mushrooms, shallots, farro, chicken broth and garlic paste. (1)

Step two

Dice the shallots, clean the mushrooms and remove the stems. Take a tablespoon to scrape the gills out of the mushroom caps and dice the stems.

Step three

Heat a medium Dutch oven on medium and add olive oil. Add shallots and mushroom stems and sauté for 4 minutes. Add garlic paste and salt and sauté for 2 minutes. (2)

The ingredients on a table; onions and mushroom stems sautéed with broth and herbs, and then added farro

Step four

Get a bowl and place a sieve in it. Add farro and run cold water over it and swish your fingers through the grain to clean it. Dump the water and repeat one more time.

Step five

Add chicken broth, washed farro, fresh sage and a sprig of rosemary in the Dutch oven. (3 above)

Step six

Bring broth to a boil, lower to a simmer and cook for 35 minutes or until farro is tender. (4 above)

Step seven

Fifteen minutes in as the farro is cooking, preheat oven to 350 degrees Fahrenheit and get a jelly roll pan. Place mushroom caps on the pan and bake for 8 minutes. (5)

Step eight

Place farro in a mixing bowl, add a handful of spinach, ¼ cup pistachios and parmesan cheese and mix until combined. (6)

mushrooms on a pan with the farro stuffing in a bowl. Then stuffed in the mushrooms and sprinkled with cheese

Step nine

Spoon the farro mixture into the mushroom caps. (7) You will have leftover farro mixture. It is yummy to just eat by itself as well.

Step ten

Sprinkle some parmesan cheese on top. (8) Bake for 15 minutes.

Stuffed mushrooms on a jelly roll pan right out of the oven

Yum.

Plate.

Overhead view of portobello mushroom caps stuffed with farro

Eat.

I hope you enjoyed this stuffed portobello mushroom caps recipe.

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!