Stuffed Portobello Mushrooms with Farro

Mushrooms were on sale last week at Greenling, so I added a pound of portobellos to my order. Turned out to be a fantastic idea, since I found this recipe in my files! I didn’t have the exact ingredients – it had called for 1 lb of spinach, but I did have some swiss chard on hand from the Greenling basket and some from the garden, so I decided to do half spinach & half chard, which worked out fabulously (and honestly, I will probably always make it this way, since we always have chard on hand and in the garden). Also, I love leeks, so I usually buy them & chop them, then wash in the salad spinner (see photo in prep section) and then freeze whatever I don’t need. That way, I always have washed & chopped leeks on hand.

We made this for dinner on Sunday, and we enjoyed the leftovers Monday night for dinner and Tuesday for lunch. Tasty!

Stuffed mushrooms plated with farro

Here’s what we did:

Stuffed Portobello Mushrooms with Farro
Adapted from Vegetarian Times, Oct 2011
Serves 6

Ingredients:
Mushrooms:
6 4-inch-diameter portobello mushrooms, stemmed (about 1 pound)
2 tsp. olive oil
2 leeks, white and pale green parts thinly sliced (2 cups)
6 cloves garlic, minced (2 Tbs.)
1 ½ Tbs. chopped fresh thyme
8 oz fresh swiss chard – washed, stemmed, & chopped
8oz fresh spinach – washed, stemmed, and chopped
4 oz. fresh goat cheese, softened
salt & pepper, to taste

Farro:
1 cup farro
2 cups water
2 tsp. grated lemon zest
2 tsp. lemon juice
2 tsp. olive oil
salt & pepper, to taste

Stuffed mushrooms - Portobellos
Stuffed portobello ingredients
Stuffed mushrooms - leeks
Directions:
1. Prep vegetables. Wipe mushrooms with a damp towel, then scoop out gills (& discard) with a spoon. Wash & chop leeks, chard, & spinach. Chop garlic.

2. Preheat oven to 400°F. Line rimmed baking sheet with parchment paper. Spray mushroom caps with cooking spray (I used my Misto filled with olive oil), and sprinkle underside with salt and pepper. Arrange mushrooms undersides-down on prepared baking sheet. Roast 10 minutes, or until mushrooms begin to soften.

3. Remove mushrooms from oven, turn mushrooms over.

4. Meanwhile, heat 2 tsp. oil in large nonstick skillet over medium heat. Add leeks, garlic, and thyme, and sauté 4 minutes, or until leeks are tender. Add 2 large handfuls chard & spinach at a time, and cook 8 to 10 minutes, or until greens are wilted and most liquid has evaporated, stirring often. Remove from heat, and stir in goat cheese until cheese is melted. Season with salt and pepper.

 Stuffed portobello ingredients - pre-baking

Fill mushrooms with chard & spinach mixture, mounding on top and packing filling down with hands. Bake 20-25 minutes, or until filling browns on top and mushrooms are fork-tender.

5. Add farro, water, and salt to a large saucepan. Bring to a boil, then cover & simmer about 20-25 minuites, until tender. Transfer to large bowl. Stir in lemon zest, lemon juice, and remaining 2 tsp. olive oil. Season with salt and pepper. To serve, spoon 1/2 cup farro mixture onto each plate; top with 1 stuffed mushroom.

Nutritional info:
Calories: 251.0
Total Fat: 8.1 g
Cholesterol: 8.7 mg
Sodium: 379.9 mg
Total Carbs: 33.8 g
Dietary Fiber: 5.5 g
Protein: 12.5 g

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s