Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 2 shallots ((diced))
  • 6 medium portobello mushrooms ((cleaned, ribs removed with a spoon))
  • 6 mushroom stems ((from the portobello mushrooms - diced))
  • 2 teaspoons garlic paste ((or 2 cloves, minced))
  • 1 cup farro
  • 3 cups broth ((rinse and drain))
  • 3 leaves sage ((fresh))
  • 1 sprig rosemary ((fresh))
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup pistachios ((unsalted, and chopped))
  • 1 handful baby spinach
  • 1/2 cup parmesan cheese ((grated))

Instruction

  • Heat Dutch oven or deep sauté pan on medium. Add olive oil and once that heats up, add shallots and mushroom stems and cook for 4 minutes. Add garlic paste and sauté for another 2 minutes.
  • Add broth, farro, sage leaves, rosemary sprig, salt, and pepper and once it comes to a boil, lower to a simmer and cook for 35 minutes. The farro should be chewy.
  • Preheat oven to 350 F. You've already removed the stems from the mushrooms. Take a kitchen tablespoon and scrape the ribs out of the mushroom caps. Place them with the stem side on the jelly roll pan and bake for 8 minutes.
  • Once the farro is done, add pistachios, spinach, and parmesan cheese and mix until combined. Take a kitchen tablespoon and heap each mushroom cap with the farro mixture and place them back on the jelly roll pan
  • Bake for 15 minutes.
  • Serve
  • Eat
  • Enjoy