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Creamy Farro-Smothered Portobellos

Makes: 6 servings Yield: 1 stuffed mushroom each
Prep 20 mins Cook 20 mins
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)
  • Servings Per Recipe 6,
  • cal. (kcal) 215,
  • Fat, total (g) 6,
  • chol. (mg) 12,
  • sat. fat (g) 4,
  • carb. (g) 28,
  • Monosaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 4,
  • pro. (g) 12,
  • vit. A (IU) 1263,
  • vit. C (mg) 5,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 482,
  • Potassium (mg) 378,
  • calcium (mg) 131,
  • iron (mg) 2,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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