Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 5 Ratings

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

Source: Better Homes and Gardens

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Yield:
1 stuffed mushroom each
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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

215 calories; fat 6g; cholesterol 12mg; saturated fat 4g; carbohydrates 28g; mono fat 1g; insoluble fiber 3g; sugars 4g; protein 12g; vitamin a 1263.3IU; vitamin c 5.3mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 3.2mg; vitamin b6 0.2mg; folate 28.2mcg; vitamin b12 0.1mcg; sodium 482mg; potassium 378mg; calcium 131.3mg; iron 1.6mg.
Advertisement