Stuffed Portobello Mushroom Caps

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.

Save This Recipe form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

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 1/2 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, 1/4 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 FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Stuffed Portobello Mushroom Caps

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!
5 from 18 votes
Print Pin Rate
Course: Appetizer, Dinner
Cuisine: American
Keyword: farro dishes, stuffed mushrooms, stuffed portobello mushroom caps, stuffed portobello mushrooms
Prep Time: 10 minutes
Cook Time: 1 hour 3 minutes
Total Time: 1 hour 13 minutes
Servings: 6 Mushrooms
Calories: 254kcal

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)

Instructions

  • 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.
    2 tablespoons olive oil, 2 shallots, 6 mushroom stems, 2 teaspoons garlic paste
  • Add broth, farro, sage leaves, rosemary sprig, salt, and pepper and once it comes to a boil, lower to a simmer and cook for 35 minutes. The farro should be chewy.
    1 cup farro, 3 cups broth, 3 leaves sage, 1 sprig rosemary, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  • Preheat oven to 350 F. You've already removed the stems from the mushrooms. 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.
    6 medium portobello mushrooms
  • 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
    1/4 cup pistachios, 1 handful baby spinach, 1/2 cup parmesan cheese
  • Bake for 15 minutes.
  • Serve
  • Eat
  • Enjoy
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!

Notes

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 1/2 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.

Nutrition

Serving: 2mushrooms | Calories: 254kcal | Carbohydrates: 34g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 813mg | Potassium: 521mg | Fiber: 7g | Sugar: 4g | Vitamin A: 805IU | Vitamin C: 2.9mg | Calcium: 127mg | Iron: 1.6mg
Get new recipes in your inbox!Click here! to sign up for our newsletter
Website | + posts

From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

Similar Posts

38 Comments

  1. 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.

  2. this sounds delicious! I love stuffed mushrooms but have never had any stuffed with farro. I’ll have to make these soon

  3. This was surprisingly easy to prepare, full of flavor and even my picky eaters cleared their plates! Going to have this again this week.

  4. 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 🙂

    1. Thanks Krissy! I loved stuffed mushrooms done any way! 🙂 I hope you enjoy them when you try the recipe!

  5. 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!

  6. 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!

    1. Thanks Kylie! My exact thought of the overly cheesy versions! And that wine sounds heavenly! 😉

  7. First off, I love that you call them stuffed mushies! Your mushies look delicious and I would probably eat them all myself.

  8. 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!

  9. 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 🙂

  10. 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!

  11. 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.

  12. 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!

  13. 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.

  14. These are one of my favorites in the summer, my mouth is already watering from looking at these photos ! Will be trying these soon 🙂

  15. 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!

  16. 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!

    1. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating