Farro Stuffed Mushrooms



Farro Stuffed Mushrooms

Farrolla täytetyt sienet

Portbello mushrooms are the bomb, they are ‘meaty’, filling and serve as a great base for my farro and roasted Ras el Hanout spiced sweetpotato.  This recipe came about after trying to find something to serve with some left over pesto I made for my previous Gnocchi with Spinach and Basil Pesto post.  I added some extra coriander and thinned it with a little extra olive oil, to create a fresh sauce to drizzle over the finished mushrooms.  These mushrooms work well with a simple green salad, for a light summer lunch.

Farro Stuffed Mushrooms

4 large portobello mushrooms, cleaned and with stalks removed

olive oil

1 – 2 tbsp balsamic vinegar

1 dl/ 100 ml farro, cooked to manufacturers instructions and drained well

1 small sweet potato, peeled and cut into small cubes

1/2 small tin of sweetcorn

1 red pepper, diced

1 red onion, diced

2 tsp ras el hanout

1/2 tsp chilli powder

1/2 tsp ground cumin

1 lime

sliced spring onion, chopped coriander and pesto to serve (see my recipe here,  I added an extra handful of coriander to the pesto to make it a bit more interesting and thinned it down with a little extra olive oil)

Preheat the oven to 200 degrees c.

Toss the sweet potato, red onion and red pepper in a little olive oil, season well and sprinkle over the ras el hanout and chilli powder.   Roast in the oven for around 15 – 20 minutes, until softened and beginning to caramelise.  Remove from the oven and set to one side

Sprinkle both sides of the mushrooms with olive oil and balsamic vinegar and season well.  Heat a frying pan over a medium heat and cook the mushrooms on both sides for a couple of minutes until beginning to brown and soften.

Mix the cooked farro with the sweet potato, red pepper, sweetcorn, ground cumin and a good squeeze of lime juice.  Taste and season if necessary.

Spoon the farro mix into the mushrooms and transfer into a oven proof dish.  Bake in the oven for 5 – 10 minutes, until the the farro mix is beginning to brown.

Serve topped with sliced spring onion, a sprinkle of chopped coriander and pesto sauce



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