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]
Ingredients You Need for Farro-Stuffed Portobello Mushrooms With Maple Miso Balsamic Sauce [Vegan]
- 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.
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.
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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