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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 medium portobello mushrooms ((cleaned, ribs removed with a spoon)); 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; 1/4 teaspoon black pepper; 1/4 cup pistachios ((unsalted, and chopped)); 1 handful baby spinach; 1/2 cup parmesan cheese ((grated))

Last updated on June 28, 2022. Originally posted on June 28, 2022 By Elaine 38 Comments

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These stuffed portobello mushroom caps are loaded with farro, fresh herbs, pistachios, spinach, and cheese. This hearty and delicious dish is the ultimate party appetizer or main course for a vegetarian meal!

A plate with two stuffed mushroom caps on it with a salad and stuffing in back

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 placing 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 clean mushrooms, use a vegetable brush as it makes it easier. Some people rinse them in a colander but I find the mushrooms get a little slimy even if I dry them well.
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 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.
I like using shallots but if you prefer, use a medium yellow or vidalia onion.
Want a gooey farro stuffing? Mix ½ cup of mozzarella cheese to the farro mixture.
My go to herbs for this dish are fresh sage and fresh rosemary, but if you don’t have either, fresh parsley is a great substitute.
You can eat these stuffed mushrooms as appetizers, side dishes, or main dishes.
To store any leftover mushrooms, place in an airtight container and these will last for over a week in the fridge.

How to make stuffed portobello mushroom caps

Pre-step

Get a medium Dutch oven or deep large skillet and a jelly roll pan.

Step one

Gather the ingredients – portobello mushrooms, shallots, farro, chicken broth, garlic paste, salt, and black pepper. (A)

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 the Dutch oven on medium heat and add olive oil. Once the oil shimmers, add the diced shallots and mushroom stems and sauté for 4 minutes. Add garlic paste, salt and ground pepper and sauté for 2 minutes. (B)

Left - farro, shallots, mushroom caps and garlic. Right - shallots and mushroom stems sauteed in a pan

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. (C)

Step six

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

Left - broth, farro, fresh rosemary, and sage added to pan. Right - farro cooked in the pan

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. (E)

Step eight

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

Left - a pan with portobello mushroom caps. Right - farro mixed in a metal bowl

Step nine

Spoon the farro mixture into the mushroom caps. (G)

You will have leftover farro mixture. It is yummy to just eat by itself as well.

Step ten

Sprinkle some parmesan cheese on top. (H)

Mushroom caps stuffed with farro and sprinkled with cheese

Bake for 15 minutes.

Cooked mushroom caps on a pan with a salad and pumpkins in the back

Yum.

Plate some stuffed mushrooms.

Overhead view of a plate with five stuffed mushrooms on it

Time to eat.

A white plate with farro mushrooms with stuffing and a salad in back

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!