These have been a crowd please for literally a decade. They were my go-to creation anytime I needed to bring something to share and EVERYONE asked for the recipe. In fact, you could boil it way down and say that they were the start of this blog entirely... pretty crazy.
My favorite thing about this recipe is that you can easily substitute almost every ingredient with items already in your fridge BUT sticking to the script will result in an incrediblely elevated savory profile. My favorite combos are Farro/Parmesan & Quinoa/Feta.
Who doesn't love a 25 mins gourmet experience?!
Ingredients:
2 cups cooked Farro (quinoa also works well)
1 Tsp Earth Balance Butter (optional)
2 cups Vegetable broth (optional)
2 Tbsp Extra Virgin Olive Oil
1/3 cup diced Shallots
5-6 cloves Roasted Garlic ( I buy pre-roasted seasoned garlic and its easy and amazing)
3/4 cup Pine Nuts
2-3 handfuls Spinach
1/2 Cups Vegan Parmesan Cheese (Feta also works well)
10-12 small portobello Mushrooms ( cleaned and scooped)
Pinch of Salt
Instructions:
Cook Farro according to package instructions. Using Vegetable Broth & Adding a pad of vegan butter will enhance the flavor but are optional.
While the Farro is cooking, start the filling. In a saute pan, heat Olive Oil over medium heat. Add Shallots, Garlic & Salt. Saute until tender. Add Pine Nuts & reduce heat. Heat until Pine nuts start to toast. Add Spinach & Saute until wilted. Transfer mixture into a mixing bowl. Add Farro (or grain of choice) & Parmesan cheese & combine.
Prep your mushrooms. Wash, remove stems and using a spoon scoop out gills & just enough mushroom to create a "bowl" for the stuffing. Fill each mushroom GENEROUSLY.
Bake in oven at 350 for 18-20 mins. Optional: top with more cheese 2 mins before removing from oven.
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