One of the biggest misconceptions about healthy eating is that it is bland or boring. In order to bring you exciting new recipes, such as these Farro Stuffed Portobello Mushrooms, we like to experiment with new grains, and farro is quickly becoming one of our favorites!
All About Farro
Farro is an ancient whole grain (not gluten-free) that contains healthy protein and lots of rich fiber, which is beneficial to lowering cholesterol. Just one cup of farro has 20% of the daily recommended intake for fiber. It has a chewy texture and doesn’t get soggy, which makes it a perfect ingredient for all kinds of recipes.
Combining farro with portobello mushrooms and sauteed vegetables makes this a delicious, healthy dish. Plus it’s great for digestive and cardiovascular health. The nutty flavor of farro, mixed with the sweetness of the sweet potato gives the dish an extra edge. Hitting all the right savory and sweet spots. You’ll notice that we refrained from adding any additional spices to the recipe, as we didn’t want to mask the unique flavor of the farro.
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This recipe makes for a great vegetarian meal. It can easily be altered to vegan/dairy-free by skipping the parmesan cheese sprinkle at the end. To make this recipe gluten-free you can sub the farro for quinoa or rice (both would be just as tasty!) Picky eaters in the family? No worries! Skip the mushroom and serve them the filling–it makes a tasty meal in and of itself. And for those adventurous enough to follow a Meatless Monday routine, this makes a great addition to the menu.
What to serve with Farro Stuffed Portobello Mushrooms?
Serve the stuffed portobellos with a side salad like our quick and easy Traditional Greek Peasant Salad. Or one of our favorite dips as a topping for the mushrooms such as our Greek Hummus, Easy White Bean Dip or Fava. And because you can never have too many vegetables serve with a side of Lemon Potatoes, Horta (Greek Greens), or Roasted Carrots with Feta.
If you make this recipe share it on Instagram, Facebook, or save it to Pinterest be sure to tag #hearthealthygreek. And don’t forget to leave us a comment below we love hearing from you!
Farro Stuffed Portobello Mushrooms
Ingredients
- 1 cup farro uncooked
- 6 portobello mushrooms
- 1 cup grated sweet potato
- 1 cup grated zucchini
- 5 green onions chopped
- 2 clove garlic minced
- 4 tbsp olive oil
- ¼ cup grated parmesan cheese
Instructions
- Cook farro according to package directions.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Remove gills from underside of mushrooms. Rub mushrooms with 2 tbsp olive oil and place on a prepared baking sheet with gill side down.
- Bake for 10 minutes, or until mushrooms begin to soften.
- While mushrooms are baking, prepare the vegetables.
- In a large pan, over medium heat, saute the vegetables in 2 tbsp olive oil until they begin to soften.
- Add cooked farro to the sauteed vegetables and mix. Remove from heat.
- Fill mushrooms with the farro mixture, and return the mushrooms to the oven. Bake an additional 15-20 minutes until mushrooms are soft.
- Serve with a sprinkle of parmesan cheese. Enjoy!
Notes
- Depending on the size of your mushrooms, you may have extra farro filling. Serve it on the side or it’s wonderful the next day for lunch.
- To make this recipe gluten-free you can sub the farro for rice or quinoa.
