Stuffed Portobello Mushrooms Served With Farro

Stuffed Portobello Mushrooms Served With Farro

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Our daughter Barbara sent this recipe to me.  We are fond of farro.   Our first experience eating the grain was at a visit with our oldest daughter and family.  We were happy to learn Costco often carries it.

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One reminder I would like to add is; the gills of a portobella mushroom are bitter.  I use a grapefruit spoon to scrape the gills from the mushroom and then proceed with the preparation.

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6  4-inch diameter portobello mushrooms, stemmed

4 teaspoons olive oil, divided

2 leeks, white and pale green parts only, thinly sliced (2 cups)

6 cloves garlic, minced (2 Tablespoons)

1 1/2 Tablespoons chopped fresh thyme

1 lb. fresh baby spinach

4 oz. fresh goat cheese, softened

2 Tablespoons pine nuts

1 cup farro

2 teaspoons grated lemon zest

2 teaspoons lemon juice

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Directions:
Preheat oven to 400 F.  Line a rimed baking sheet with parchment paper, or spray with cooking spray.  Spray mushroom caps with cooking spray, and sprinkle gill sides with salt and pepper, if desired.  Arrange mushrooms gill sides down on prepared baking sheet.  Roast 10 minutes or until mushrooms begin to soften.  Turn mushrooms over.

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Meanwhile, heat 2 teaspoons oil in a non-stick skillet over medium heat.  Add leaks, garlic, and thyme, and sauté 4 minutes, or until leeks are tender.  Add 2 large handful spinach at a time, and cook 8 to 10 minutes, or until spinach is wilted and most liquid has evaporated, stirring often. 

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Stir in cheese and pine nuts until cheese is melted.  Remove from heat and season with salt and pepper, if desired.  Fill mushrooms with spinach mixture mounding on top and mashing down with hands.  Bake 25 minutes or until filling browns on top and mushrooms are fork tender.

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Cook farro in large sauce pan of boiling salted water for 20 minutes or until just tender, stirring occasionally.  Drain.  Transfer to large bowl.  Stir in lemon zest, lemon juice, and remaining 2 teaspoons olive oil.  Season with salt and pepper, if desired.  To serve, spoon 1/2 cup farro mixture onto each plate; top with one stuffed mushroom.