Farro Stuffed Portobello Mushrooms
Combining farro with portobello mushrooms and sauteed vegetables makes this a delicious, healthy vegetarian dish that is great for digestive and cardiovascular health.
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.
Nutrition
Calories: 395kcalCarbohydrates: 53gProtein: 11gFat: 17gSaturated Fat: 3gCholesterol: 6mgSodium: 135mgPotassium: 833mgFiber: 11gSugar: 6gVitamin A: 4983IUVitamin C: 10mgCalcium: 116mgIron: 2mg
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