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!

Course Appetizer, Dinner

Cuisine American

Keyword farro dishes, stuffed mushrooms, stuffed portobello mushroom caps, stuffed portobello mushrooms

Prep Time 10

Cook Time 1 3

Total Time 1 13

Servings Mushrooms

Calories 254kcal

Author Elaine Benoit

Equipment

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

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