Craving a hearty and unique vegetarian main dish? My Farro, Olive, & Mint-Stuffed Portabellas might be just the thing for dinner tonight. Meaty roasted portabella mushroom caps filled with a healthy farro salad studded with green olives and the bright taste of fresh mint. Don’t forget to add creamy goat cheese to the mix for that smooth cheesy taste that we all know and love. Pearled farro is lovely in this dish, but feel free to substitute brown rice or even quinoa or pearled cous cous—whatever your taste buds request.
(To view this recipe, click on the blue title of the blog post above*)
Farro, Olive, & Mint-Stuffed Portabellas
Ingredients:
- 2 portabella mushroom caps, stems removed
- Extra virgin olive oil
- Salt & Pepper
- Crumbled goat cheese
- ½ cup pearled farro
- 1 cup chicken or vegetable stock
- 2 Tablespoons chopped fresh mint
- ¼ cup sliced green olives
- Panko breadcrumbs, for the topping
- Shredded Parmesan cheese, for the topping
Directions:
- Preheat the oven to 375 degrees. Line a small baking sheet with parchment paper and place the portabellas (stem-side up) on the baking sheet. Drizzle with a touch of olive oil and season with a pinch of salt and pepper. Bake the mushrooms for 15 minutes or until tender.
- In the meantime to cook the farro, bring the broth to a boil in a small saucepan. Add in the farro and cook, stirring occasionally for 10-12 minutes or until the farro is tender. Drain and place in a mixing bowl. To the cooked farro add the fresh mint, olives, a drizzle of oil and a pinch of salt and pepper.
- Drop a bit of crumbled goat cheese on the inside of each mushroom cap. Divide the farro mixture amongst the mushroom caps. Top with a sprinkling of Panko and shredded Parmesan cheese.
- Bake the stuffed mushrooms again for 10 minutes. Remove from the oven and serve warm.
Tagged: farro, green olives, mint, olives, panko breadcrumbs, pearled farro, pecorino romano cheese, portobella mushrooms, stuffed mushrooms, vegetarian
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