Wednesday, August 29, 2012
Farro Stuffed Portabella Mushrooms with Goat Cheese
I am really loving farro! A wonderfully nutty grain that you can prepare in so many interesting ways. I decided to combine farro with another of my favorites portabella mushrooms. Combining cooked farro with garlic, shallots, tomatoes, pine nuts, fresh herbs, and goat cheese then stuffing the mushroom turned into a tasty main meal that was easy to make as well as delicious. The mushrooms can be made vegan by replacing the goat cheese with creamy tofu. Either way this is a very good meatless meal.
2 large portabella mushroom caps, remove stems and scoop out the mushroom, reserve
olive oil for brushing
1/2 cup farro
2 tablespoon olive oil
2 garlic cloves, crushed
1 shallot, minced
2 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon fresh thyme, chopped
1 cup chopped tomatoes
1 tablespoon capers, minced
2 tablespoon pine nuts, toasted
1/4 teaspoon ground pepper
2 tablespoons goat cheese, crumbled
Wash and dry mushrooms removing stems and scooping out the mushroom to make a pocket. Chop stems and insides of mushroom finely and set aside. Brush tops and inside of mushroom with oil and place in baking dish top side down.
Bring one cup water to boil adding faro. Lower heat and simmer about 20 minutes until all the water is absorbed. Set aside.
Saute oil, garlic and shallots for about 5 minutes on medium heat. Do not over cook. Add reserve chopped mushroom, basil, oregano, thyme, tomatoes capers and pine nuts continue cooking for 2-3 minutes until herbs seem wilted. Season with pepper then add goat cheese stir for 1-2 minutes until goat cheese is melted.
Fill mushroom caps with farro mixture. Bake at 375 F for 20-25 minutes.