Farro-Stuffed Portobello Mushrooms With Maple Miso Balsamic Sauce
[Vegan]

To Make the Mushrooms:

1. Cook farro according to package directions. Set aside.
2. Wash portobello mushrooms and take out the scales if you want; it isn’t necessary. Keeping the scales is a stronger mushroom flavor. Set aside.
3. Wash the greens and chop them if you want smaller pieces.
4. Make the pesto and balsamic sauce if you haven’t already. Set aside.
5. Sauté chopped onion using a splash of veggie broth in a medium pan until it begins to soften. Add greens and sauté until they start to wilt. Add cooked farro and continue to sauté a few more minutes. Add salt to taste. Remove from heat.
6. Place portobello mushrooms on a parchment-lined cookie sheet. Top each with farro mix. Then top with two spoonfuls of pesto, or as much as you desire. Bake at 350°F for 15-20 minutes, until mushrooms are soft.
7. Place onto plates and drizzle with the balsamic sauce.
8. Enjoy!

To Make the Pesto:

1. Place ingredients into a food processor or blender and blend until pureed.

To Make the Maple Miso Balsamic Sauce:

1. Place ingredients into a small bowl and whisk until well mixed. You can also use a small food processor or blender. This helps smooth it out if your miso is a bit chunky.