Creamy Farro-Smothered Portobellos

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.