However, whether you think it is a funky ingredient or not, this recipe was as delicious as it was quick. We cooked the farro in broth to give it a bit more flavor, as well as adding some sun-dried tomatoes and baby spinach for color and some extra nutritional punch. But the star ingredient was swirling mascarpone cheese into the mix at the end of cooking, giving it amazing flavor. We used portobellos as the main course but you could easily make up this mix for a side dish with seafood or your favorite main course.
Ready to give it a try?
Farro Stuffed Portobello Mushrooms With Sun-Dried Tomatoes and Mascarpone
Ingredients:
1 cup of farro 3 cups of vegetable broth 2 cups of baby spinach, chopped 1/2 cup sun-dried tomatoes, chopped 1 tsp dried thyme 4 to 6 oz mascarpone cheese (usually found in cheese case or with cream cheese) 5 portobello mushrooms, stems removed 1/4 cup shredded parmesan cheese 3 scallions choppedInstructions:
Preheat broiler. Cook farro in broth according to package directions, adding spinach, sun-dried tomatoes and thyme during last 10 mins of cooking time. Remove from heat and stir in mascarpone cheese until melted. Season with salt & pepper. Meanwhile, while farro is cooking, spray broiler pan with cooking spray. Remove stems from portobellos and place portobellos on broiler pan. Broil for about 8 to 10 mins or until softened. To serve, place portobellos, stem side up on platter. Spoon farro mixture on mushrooms and top with parmesan and scallions. Serve extra farro on side.Looking for easy vegetarian recipes like this? Find out more about The Dinner Daily or find out about our Meal Plans for Vegetarians and Vegans
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