Who would stuff a mushroom with more mushrooms? Melissa from Smells Like Brownies and I, that’s who, for our weekly vegetarian lunch get together. Melissa had a ton of farro given to her by a neighbor that she needed to start using, and she was craving mushrooms. So she found a recipe for balsamic roasted mushrooms with goat cheese to mix with the farro, yum. You know how much we love goat cheese. But then she thought, what if we put that inside of a portabella and grilled it? And I said, why the heck not! Mushrooms inside of mushrooms, people – it’s inception with fungi.
Mix up some baby bellas and tomatoes with olive oil, balsamic, thyme, garlic, and red pepper. Careful there – we thought we just added a pinch, but it turned out spiiiiiiiiicy. Thank goodness for goat cheese, amirite? Then roast those babies up.
Once they are roasted, mix them together with cooked farro, spinach,and goat cheese and spoon the mixture into portobello caps. The baby bellas are going inside the mamma bella! No? No one else finds that funny? Just me? Fine.
When the caps are done roasting, they will be tender and juicy while the farro on top will be crispy. Top it off with more goat cheese and some chives. You can totally cut the chives up and sprinkle them, or you can leave them long and elegant if you’re feeling fancy, which we clearly were. Just a couple of fancy-pants, munching on pregnant bellas. Still not funny? Whatever. These are super filling and satisfying – even meat eaters should enjoy them, as portabellas are pretty meaty.
Farro Stuffed Portobellos with Balsamic and Goat Cheese
adapted from eCurry
serves 4
8 oz cremini (baby bella) mushrooms, wiped and quartered
10–12 grape tomatoes, halved
5 cloves garlic, minced
pinch crushed red pepper
1 tsp fresh thyme
1 tsp coarse sea salt
¼ tsp black pepper
3 tbsp balsamic vinegar
3 tbsp olive oil
1 cup dry farro
2 cups water
2 cups baby spinach leaves
4–6 oz herbed goat cheese, divided
4 portobello mushrooms, stems removed and discarded
chopped chives, for garnish
Preheat oven to 400°.
Combine the creminis, tomatoes, garlic, red pepper, thyme, salt, pepper, vinegar, and oil in a medium bowl. Toss well.
Transfer to a baking dish and distribute in a single layer. Roast the mushrooms for 20–25 minutes, until sizzling and tender.
Meanwhile, cook the farro in simmering water until al dente. Drain any extra water.
Combine the cooked farro, roasted mushrooms, spinach, and 2 oz. goat cheese. Stir until well mixed.
Scoop the farro mixture into the mushroom caps, distributing evenly. Bake for 20–25 minutes, until the portobellos have released their liquid and the top of the farro has crisped.
Top with extra goat cheese crumbles and sprinkle with chopped chives.
One Year Ago – Easter Dinner
Two Years Ago – Spring Quiche
Three Years Ago – Baked Garlic Shrimp
yum yum yum yum yum…