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.
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.
Tips on making the stuffed mushies:
- 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.
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. Dice the stems and take a tablespoon to scrape the gills out of the mushroom caps.
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)
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, 1/4 cup pistachios and parmesan cheese and mix until combined. (6)
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.
Yum.
Plate.
Eat.
I hope you enjoyed this stuffed portobello mushroom caps recipe.
And as always, may all your dishes be delish!
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Juicy mushroom caps stuffed with a chewy and delicious farro mixture. It's so satisfying and delicious.
- 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)
- jelly roll pan
- small Dutch oven (or sauté pan)
Heat Dutch oven or deep sauté pan on medium. Add olive oil and once that heats up, add shallots and mushroom stems and cook for 4 minutes. Add garlic paste and sauté for another 2 minutes
Add broth, farro, sage leaves, rosemary sprig and salt and once it comes to a boil, lower to a simmer and cook for 35 minutes. The farro should be chewy
Preheat oven to 350 F. Remove mushroom stems and take a kitchen tablespoon and scrape the ribs out of the mushroom caps. Place them with the stem side on the jelly roll pan and bake for 8 minutes.
Once the farro is done, add pistachios, spinach and parmesan cheese and mix until combined. Take a kitchen tablespoon and heap each mushroom cap with the farro mixture and place them back on the jelly roll pan
Bake for 15 minutes
Serve
Eat
Enjoy
Tips on making the stuffed mushies:
- 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.
Now this sounds delicious. What a great side dish to any bbq party. I would even cut them like pizza and serve them as an appetizer. The guests would love these for sure.
Thanks Gloria! They are perfect as a side or appetizer for sure! 🙂
this sounds delicious! I love stuffed mushrooms but have never had any stuffed with farro. I’ll have to make these soon
Thank you Michelle. I hope you enjoy them when you make them. They are hearty and delicious!
This was surprisingly easy to prepare, full of flavor and even my picky eaters cleared their plates! Going to have this again this week.
Thanks Sara! I’m so happy to hear that. Yay for something picky eaters would eat.
We absolutely love mushrooms too and these Stuffed Mushroom caps went perfectly with our steak this evening. My husband has been raving about them since 🙂
Thank you Lyndsay! I’m glad you enjoyed them. Thank you for letting me know!
These look amazing! Great appetizer for upcoming Summer parties!
Indeed, Beth! Thank you.
I’ve wanted to try making more stuffed mushroom dishes. I will have to try this one!
Thanks Krissy! I loved stuffed mushrooms done any way! 🙂 I hope you enjoy them when you try the recipe!
Your stuffed portobello look so good that I had to make them, they were a hit in my home, this recipe will be a staple in my home from now on!
Thanks Patty! I’m glad you enjoyed them. They are a hit here too!
These look like the perfect healthy summer dinner with a glass of chilled white wine out on the patio! Most stuffed mushrooms are bogged down with loads of cheese and are so heavy. I love that these are a healthier version with grains!
Thanks Kylie! My exact thought of the overly cheesy versions! And that wine sounds heavenly! 😉
First off, I love that you call them stuffed mushies! Your mushies look delicious and I would probably eat them all myself.
Hehe. Thanks Denise! 🙂
I am partial to a stuffed mushroom, and I love that you have used farro instead of rice! These would make a great main dish for my veggie friends!
Indeed it would Carrie! I love how hearty farro is! Thank you for your comment.
This is a really interesting way to use farro! I like the idea of using it but never know what to make with it, so now I know! I will have to try these 🙂
Thank you Kate. It’s really fun and mushrooms give the farro a lovely taste!
I have a package of farro I brought back from Italy two years ago and I still haven’t used it. I’m so ashamed now that I think about it. Thank you for the inspiration. might have found the perfect recipe for it!
No need to be ashamed, Eva. Thank you. I hope you enjoy it when you make it.
Oh I love mushrooms! And would never think to stuff them with farro. I’ve been working farro into the weekly meal plan lately so can’t wait to give this a try! Thanks for the tip on removing the gills to get more stuffing in there.
Thank you Heather! I love mushrooms too! I hope you enjoy these when you try them.
Hmm! Farro sounds like a winner if it has that nutty, chewy taste you describe. I can just imagine how delicious the portobello mushrooms would taste with the farro filling! Very appealing indeed!
Thank you Saima! 🙂
Totally in love with the stuffing here. So flavorful and delicious. Pinned!
Thanks you Kushi! I hope you enjoy it.
Stuffed mushrooms are a great addition to any party. I love everything about this and it will be making an appearance on our table soon.
Thanks Jacquelyn! I hope you and your family enjoy it!
These are one of my favorites in the summer, my mouth is already watering from looking at these photos ! Will be trying these soon 🙂
Thank you Analida! They are very fun at parties! Everyone loves them.
Yay, I just bought a giant pack of portobello mushrooms – I have half earmarked for portobello mini pizzas but this looks great for the other half!
Thanks Jennifer. I hope you enjoy them! And I adore portobello mini pizzas!
When you say farro refers to einkorn, emmer, and spelt — do you mean farro is composed of all three, or what we call farro can be made from any of those three? I’ve been baking with einkorn flour a lot recently and had no idea that the whole einkorn seed was actually farro (if I am interpreting this correctly). I buy einkorn berries… and I buy farro…. but I guess they are the exact same thing?! Mind blown today!
From my readings, it’s called farro but could be any of the three. I love this earthy grain! Especially when it is used as stuffing.