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
Directions
- In a medium saucepan bring broth to boiling; stir in farro. Return to boiling; reduce heat. Simmer, covered, for 15 minutes.
- 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.
- 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.
- 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 ,
- 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.