Stuffed Mushroom Caps

These stuffed mushroom caps are a satisfying blend of farro, fresh herbs, pistachios, spinach, and cheese. Hearty enough for a vegetarian main dish yet elegant enough to serve as a party appetizer, they’re packed with texture and flavor in every bite.

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 the pistachios, spinach, and parmesan cheese, and mix until well 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, smile, and enjoy.

Notes

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 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.

Nutrition