Creamy Farro-Smothered Portobellos

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  • Makes: 6 servings
  • Yields: 1 stuffed mushroom each
  • Prep: 20 mins
  • Cook: 20 mins
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Creamy Farro-Smothered Portobellos
Ingredients
3
cups reduced-sodium vegetable broth
1
cup semi-pearled farro
6
5 inch fresh portobello mushrooms, stems and gills removed
 
Nonstick cooking spray
2
cups coarsely chopped fresh Swiss chard leaves
1/4
cup snipped dried tomatoes (not oil-pack)
2
teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
4
ounces soft goat cheese (chevre), cut up
1/4
cup finely shredded or shaved Parmesan cheese (1 ounce)
1/4
cup sliced green onion tops
 
Freshly ground black pepper
Directions
  1. In a medium saucepan bring broth to boiling; stir in farro. Return to boiling; reduce heat. Simmer, covered, for 15 minutes.
  2. Meanwhile, lightly coat both sides of mushrooms with cooking spray. Preheat a grill pan over medium heat. Add mushrooms. Cook for 8 to 10 minutes or until tender, turning once.
  3. Stir Swiss chard, dried tomatoes, and thyme into farro. Cook, covered, for 5 to 10 minutes more or until farro is tender. Remove from heat. Stir in goat cheese until melted.
  4. To serve, place mushrooms, stemmed sides up, on a serving platter. Spoon farro mixture into mushrooms. Sprinkle with Parmesan cheese, green onion tops, and pepper.
Nutrition Facts (Creamy Farro-Smothered Portobellos)
    Per serving:
  • 215 kcal cal.,
  • 6 g fat
  • (4 g sat. fat,
  • 1 g monounsatured fat),
  • 12 mg chol.,
  • 482 mg sodium,
  • 28 g carb.,
  • 3 g fiber,
  • 4 g sugar,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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