Vegetarian

Stuffed Portobello Mushrooms with Farro takes several minutes to prepare.

Stuffed Portobello Mushrooms with Farro takes several minutes to cook.

Stuffed Portobello Mushrooms with Farro makes 6 servings.

The ingredients for Stuffed Portobello Mushrooms with Farro are:

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 ? 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

Here is how you make Stuffed Portobello Mushrooms with Farro:

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 saut? 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. 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.Serving Size: Serves 6Number of Servings: 6Recipe submitted by SparkPeople user KLWOZNIAK.

The nutritional information for Stuffed Portobello Mushrooms with Farro is:

• Servings Per Recipe: 6
• Amount Per Serving
• 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