Creamy Farro-Smothered Portobellos

Stuff portobello mushroom caps with a healthy blend of vegetables and whole grain farro for a light lunch or filling dinner side dish.

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Creamy Farro-Smothered Portobellos

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  • Makes: 6 servings
  • Makes: 1 stuffed mushroom each
  • Prep: 20 mins
  • Cook: 20 mins

Creamy Farro-Smothered Portobellos

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.
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Nutrition Facts (Creamy Farro-Smothered Portobellos)

  • Per serving:
  • 215 kcal ,
  • 6 g fat
  • (4 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 12 mg chol. ,
  • 482 mg sodium ,
  • 28 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 12 g pro.
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