Stuffed Mushroom Caps

These stuffed mushroom caps are filled with farro, fresh herbs, pistachios, spinach, and melty cheese. Hearty and flavorful, they make a perfect vegetarian main or an impressive appetizer for any gathering.

I’m a huge fan of mushrooms, and luckily, Christopher is too. I make a mushroom dish at least once a week, and two of my favorites are scallop stuffed mushrooms and bibimbap.

There’s something so satisfying about slicing into a juicy, farro-filled mushroom cap and taking that first bite. The herbs and garlic in the stuffing add a depth of flavor that pairs perfectly with the mushrooms’ earthy richness.

Farro also brings a lot to the table—it’s a great source of protein and fiber, which helps keep you full longer. I love its nutty flavor and the hearty, chewy texture it adds to any dish.

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.

We are a participant in Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and other affiliated sites. #CommisionsEarned. You can read my disclosure here.

Helpful tips

• I use chicken broth in this recipe, but you can easily make it vegetarian by using water or vegetable broth to cook the farro.
• Choose firm, medium-sized portobello mushrooms for the best results.
• When cleaning mushrooms, I prefer using a vegetable brush since rinsing them in a colander can make them a little slimy, even when dried thoroughly.
• For extra space to fill the mushrooms, scrape out the gills with a tablespoon. It’s not necessary, but I often do this when using larger caps.
• To wash farro, place a sieve inside a bowl, add the farro, and run cold water over it. Swish your fingers through the grains to clean, then drain the water and repeat once more.
• I like using shallots in this dish, but a medium yellow or Vidalia onion works just as well.
• If you want the farro mixture to be extra gooey, stir in half a cup of mozzarella cheese.
• My go-to herbs for this recipe are fresh sage and rosemary. If you don’t have either, fresh parsley makes a great substitute.
• These stuffed portobello mushrooms work well as appetizers, side dishes, or even as a main course.
• Store any leftovers in an airtight container in the refrigerator. They’ll keep for over a week.

How to make stuffed 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)

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)

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, 1/4 cup pistachios, and parmesan cheese and mix until combined. (F)

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)

Bake for 15 minutes.

Yum.

Plate some stuffed mushrooms.

Time to eat.

I hope you enjoyed this stuffed 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!