These Italian-inspired farro stuffed mushrooms look like they waltzed right off of a fancy restaurant menu, but they're super easy to make! Creamy kale-radicchio pesto and umami maple miso balsamic sauce drizzled on top elevates this dish into a real work of art. And you can have it for dinner any night of the week! Filled with nutritious ingredients and is ultra-satisfying. A recipe that looks like you slaved in the kitchen all day but is done in under an hour!
Farro-Stuffed Portobello Mushrooms With Maple Miso Balsamic Sauce [Vegan]
Serves
4
Cooking Time
50
Ingredients You Need for Farro-Stuffed Portobello Mushrooms With Maple Miso Balsamic Sauce [Vegan]
Stuffed Mushrooms:
- 4 cups cooked farro (about 1 cup dry)
- 4 large portobello mushrooms
- 4 cups mixed greens (baby kale, baby arugula, and radicchio)
- 2 cups chopped spring onion (about 3 onions)
- Veggie broth to sauté with (or you can use oil if you use it)
- Himalayan pink salt to taste
Kale Arugula Radicchio Pesto:
- 4 cups mix of baby kale, baby arugula, mizuna, and radicchio
- 1 cup pine nuts
- 4 medium garlic cloves
- 1 cup veggie broth (non-tomato based, to make raw use water)
- Himalayan pink salt to taste
Maple Miso Balsamic Sauce:
- 1/4 cup plus 2 teaspoons maple syrup
- 1/4 cup chickpea miso
- 1/2 cup plus 4 teaspoons balsamic vinegar
How to Prepare Farro-Stuffed Portobello Mushrooms With Maple Miso Balsamic Sauce [Vegan]
To Make the Mushrooms:
- Cook farro according to package directions. Set aside.
- 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.
- Wash the greens and chop them if you want smaller pieces.
- Make the pesto and balsamic sauce if you haven’t already. Set aside.
- 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.
- 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.
- Place onto plates and drizzle with the balsamic sauce.
- Enjoy!
To Make the Pesto:
- Place ingredients into a food processor or blender and blend until pureed.
To Make the Maple Miso Balsamic Sauce:
- 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.
Notes
Store in an airtight container in the fridge and then when ready to eat, place on a baking sheet and heat for about 10 minute, or until warmed to your liking.
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About The Author
Sophia DeSantis
See My RecipesSophia DeSantis is the author of Veggies Don’t Bite; a vegan and mostly gluten-free and refined sugar-free food blog targeted to all types of eaters. She and her family strive to live a healthy and kind life without the stress of always being perfect. She is also the creator of the fabulous Overnight Oats Jar, which you can read about and purchase on her storefront page.
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